Colorful fruit tarts

  • 1 untreated lemon
  • 300 g flour
  • 150 g Sugar
  • 1 egg (size M)
  • 200 g Butter
  • 1 can (s) (425 ml) Apricots
  • 250 g Strawberries
  • 1 medium-sized banana
  • 2-3 EL lemon juice
  • 250 g sour cream (24% fat)
  • 1/2 Pä ckchen Bourbon vanilla sugar
  • 1 TL cream stabilizer
  • 1 package Cake topping, clear
  • 1-2 TL Icing sugar
  • lemon balm and strawberries
  • fat
  • cling film
  • flour
90 minutes
Wash the lemon thoroughly and rub the peel finely. Put the flour, 100 g sugar, egg and lemon zest in a mixing bowl. Add the butter in pieces and knead everything into a smooth shortcrust pastry. Wrap in foil and refrigerate for about 1/2 hour. In the meantime, grease about 10 tartlet molds (approx. 10 cm Ø) well. Roll out the dough 4-5 mm thick and cut out circles 11-12 cm in diameter. Press the dough into the molds and cut off any excess dough. Knead the leftover dough together again and cut out more circles. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes until golden brown. Turn the tartlets out onto a wire rack and let them cool down. Drain the apricots and collect the juice. Cut 150 g of apricot halves into thick wedges (use the rest otherwise). Wash, drain and clean the strawberries. Cut the strawberries into slices. Peel the banana, cut it into slices and drizzle with lemon juice. Beat the sour cream, 2 tablespoons of sugar and bourbon vanilla sugar until stiff. Finally, let the cream setter trickle in. Spread the sour cream on the cooled tartlets and top with plenty of fruit. Fill apricot juice with water to 1/4 liter of liquid. In a small saucepan, gradually mix the cake icing and the remaining sugar with the liquid. Bring to the boil while stirring, remove from heat and let stand for 2-3 minutes. Cover the fruit with icing and allow to cool. Sprinkle with powdered sugar and serve on a platter, decorated with lemon balm and strawberries. Makes approx. 10 tartlets
Per tartlet approx. 1760 kJ / 420 kcal. E: 5 g / F: 23 g / KH: 47 g
1 portion approx.:
  • 420 kcal
  • 1760 kJ
  • 5 g protein
  • 23 g fat
  • 47 g carbohydrates


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