Apricot and cherry tart

For 10 pieces
  • 200 g flour
  • 60 g Sugar
  • 1 Pinch Salt
  • 1 egg (size M)
  • 125 g Butter
  • 500 g (720 ml; Weight: 350 g) fresh or 1 glass of sour cherries
  • 350 g (425 ml; weight: 250 g) fresh or 1 can of apricots
  • 300 g Crème fraîche
  • 2 packet vanillin sugar
  • 2-3 tablespoons brown sugar
  • fat
  • flour
75 minutes
light
1.
Flour, sugar, salt, egg and butter in pieces first Knead with the dough hook of the hand mixer, then with your hands to form a smooth dough. Cover and let rest for about 30 minutes. Stone fresh cherries, drain the cherries from the glass.
2.
Wash, cut in half and stone the fresh apricots. Drain the apricots from the can. Mix the crème fraîche with the vanilla sugar. Grease a rectangular tart pan (20 x 28 cm). Roll out the shortcrust pastry in a rectangular shape (approx. 24 x 32 cm) on a floured work surface.
3.
Line the tart pan with it, press down and cut off any protruding edges. Spread half of the crème fraîche on the bottom. Spread the cherries and apricots on top. Spread the rest of the crème fraîche on top in blobs.
4.
Sprinkle with brown sugar. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rack for 35-45 minutes. Let cool on a wire rack.
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 4 g protein
  • 21 g fat
  • 33 g carbohydrates

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