Apricot fried egg tartlets
- fat
- 150 g + some flour
- 50 g + 75 g sugar
- Salt
- 100 g cold butter / margarine
- 350 g Quark (20%)
- 3 EL lemon juice
-
2 packet vanillin sugar - 200 g whipped cream
- 12 Apricot halves (can)
- Icing sugar
45 minutes
light
- 1.
- 12 brioche molds (approx. 9 cm Ø, 3 cm high) or a muffin tin (for 12 pieces). 150 g flour, 50 g sugar, 1 pinch of salt, fat in pieces and 2-3 tablespoons of ice-cold water first with the dough hook of the hand mixer, then knead briefly with your hands
- 2.
- Roll out the dough about 5 mm thick on a little flour, cut out with a mold and press the dough into it. Or form the dough into a roll for a muffin tin and cut into 12 pieces. Shape each piece into a ball, roll out into a round shape (approx. 11 cm Ø) on a little flour. Line the molds with it, press the dough up on the edge. Prick the dough base several times with a fork. Cover and chill for about 1 hour
- 3.
- Tartlets in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 12 Bake for minutes. Approx. Let cool for 10 minutes, then turn out of the molds or the baking sheet and let cool
- 4.
- Mix the quark, lemon juice, 75 g sugar and vanilla sugar. Whip the cream until stiff and fold in. Pour into the tartlets. Place 1 apricot half on each. Dust the edges with powdered sugar
1 piece approx:
- 260 kcal
- 1090 kJ
- 5 g protein
- 14 g fat
- 26 g carbohydrates
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