Apricot and currant tart with marzipan topping

  • 300 g flour
  • 200 g Butter or margarine
  • 100 g Sugar
  • 3 eggs (size M)
  • 1 packet Vanillin sugar
  • 75 g marzipan raw mass
  • 125 g Schmand
  • 250 g red currants
  • 250 g Apricots
  • 1 EL Icing sugar
  • cling film
  • Fett
75 minutes
Meh Put oil, fat, sugar and 1 egg in a bowl. Knead the ingredients with the dough hook of the hand mixer to form a smooth dough. Wrap the dough in foil and place in the fridge for about 1 hour.
Thinly grease 12 tartlet molds (10 cm Ø) and sprinkle with flour. Divide the dough into 12 equal pieces. Roll out each piece on a floured work surface a little larger than the molds, place in the molds and press the edges well.
Prick the bottoms several times with a fork. Pre-bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Then let the dough cool down a little in the molds. Beat the rest of the eggs and vanilla sugar until frothy.
Crumble the marzipan, add to the egg mixture with the sour cream and stir well. Pluck the currants from the panicles, wash carefully and drain well. Briefly blanch the apricots in boiling water, rinse in cold water and put on the skin.
Halve the apricots, stone them and cut into wedges. Remove the shortcrust pastry bases from the molds and place on a baking sheet. Put the sour cream in the molds. Cover the topping with the currants and apricots.
Bake the tartlets in the preheated oven (electric stove: 175 ° C / gas: level 2) for another 20 minutes. Let the tartlets cool down. Serve dusted with the icing sugar. Makes about 12 pieces.
1 portion approx:
  • 340 kcal
  • 1420 kJ
  • 6 g protein
  • 20 g fat
  • 34 g carbohydrates


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