Almond tartlets with rhubarb

For 6 pieces
  • 175 g flour
  • 1 pinch Salt
  • 75 g Icing sugar
  • 1/2 TL Baking powder
  • 75 g ground almonds without skin
  • 3 eggs (size M)
  • 75 g Butter
  • 150 g Schmand
  • 100 ml Milk
  • 1 TL cornstarch
  • 4 EL Sugar
  • 250 g Rhubarb
  • 1–2 tablespoons Apricot jam
  • Icing sugar
  • fat and flour
  • flour
  • aluminum foil
60 minutes
light
1.
Mix the flour, salt, powdered sugar, baking powder and ground almonds in a bowl. Add 1 egg and butter. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough.
2.
Grease 6 tartlet molds (approx. 10 cm Ø; with lift-off base) and dust with flour. Divide the dough into 6 equal portions. Roll out round (13–14 cm Ø) on a floured work surface or press flat with your hand.
3.
Line the molds with it, press on the edge and chill for about 15 minutes. Mix the sour cream, milk, starch, 2 eggs and 4 tbsp sugar until smooth. Clean and wash the rhubarb, cut into small pieces and place in the molds.
4.
Pour the sour cream on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-25 minutes. If necessary, cover with aluminum foil at the end. Remove the tartlets, leave to cool on a wire rack, remove from the molds.
5.
Mix the jam and 1–2 tablespoons of water until smooth, bring to the boil, brush the tartlet with it. Dust with powdered sugar.
1 piece approx:
  • 490 kcal
  • 2050 kJ
  • 11 g protein
  • 28 g fat
  • 48 g carbohydrates

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