Apricot and vanilla tart

For 16 pieces
  • fat
  • 150 g + some flour
  • 1 leveled TL Baking powder
  • 50 g + 75 g sugar
  • 1 pinch Salt
  • 75 g yoghurt butter
  • 3 eggs (Gr. M)
  • 600 g (850 ml) ripe fresh or 1 Can of apricots
  • 400 g Whole milk yogurt
  • 1 packet ' Vanilla 'pudding powder
  • Icing sugar
30 minutes
light
1.
Slightly grease a tart pan with a removable base (26 cm Ø). First knead 150 g flour, baking powder, 50 g sugar, salt, butter in pieces and 1 egg with the dough hook of the hand mixer and then briefly with your hands
2.
Roll out a little flour into a circle (approx. 30 cm Ø), line the shape with it and press it into the grooves on the edge. Prick the base of the dough several times with a fork. Cover the mold with the dough and put it in the fridge for about 30 minutes. Then prebake in the preheated oven on the 2nd rail from the bottom (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes
3rd
Wash, halve and stone the apricots. Mix together yogurt, 75 g sugar, pudding powder and 2 eggs. Spread on the pre-baked base. Spread the apricots on top. Bake for another 35 minutes at the same temperature
4.
Let cool in the tin for about 15 minutes. Then remove from the mold and let cool down completely. Dust with powdered sugar
1 piece approx:
  • 160 kcal
  • 670 kJ
  • 4 g protein
  • 6 g fat
  • 21 g carbohydrates

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