200gdried peas or dried beansto weigh down the shortcrust pastry during baking
1tbspLemon abrasionan organic lemon
1tspVanillearomaAlternatively, I like to use the pulp of a vanilla pod.
10pcapricotsuntreated and well washed
Sieve the flour and the icing sugar into a bowl. I used a gluten-free flour, I will tell you the brand on request! Form a hollow in the middle.
Pour the egg yolk into the bowl, add the butter, a pinch of salt and the vanilla flavour. Mix the ingredients with your hands. Start in the trough and gradually work your way out. Knead well and form a ball.
Wrap the dough ball for the shortcrust pastry in a plastic wrap and let it rest in the refrigerator for at least 1 hour.
Preheat the oven to 200° C. I have prepared my cakes with hot air.
Coat several small moulds or a large cake mould with soft butter.
It is best to roll out the shortcrust pastry between two layers of cling film or baking paper to a thickness of approx. 3 mm.
Put the dough into the mould: For example, cut out round, then insert and complete the sides.
Remove the dough residues at the edge. Cover the dough with baking paper and weigh down with dry peas or beans and bake for 10-12 minutes.
Let the baked short pastry tartes cool in the tin. Remove the peas as soon as possible.
Mix the jam with the rum.
Spread the cake base in the mould with the prepared jam.
Reduce the oven temperature to 150° C. The filling needs less heat for baking and the already baked dough does not tolerate the high heat!
Put the eggs, egg yolk and sugar, cream, lemon juice and lemon grater in a bowl and mix.
Drain the quark on a sieve, then add to the mixture and season with mace and vanilla flavour. Stir the mixture with a whisk until smooth.
Pour the filling into the shortcrust pastry moulds. I filled up to 5 mm below the edge of the dough.
Preparing the Apricots
Wash and dry the apricots. Then halve and pit.
Cut the apricot halves into thin slices and place them on the kitchen board in a fan shape.
Carefully place the apricot stars with a dough card or a smooth turner in the middle of the tartes.
Bake the cake for approx. 40-50 minutes until the filling has stopped. Take them out of the oven and let them cool down. Gently spread the rest of the jam on the fruit. Now arrange nicely and serve.
4. Calories (kcal) Apricot Tart with Shortcrust Pastry, an Overview of Nutritional Values
Apricot cake with shortcrust pastry
Amount Per Serving
Calories 971Calories from Fat 414
% Daily Value*
Total Fat 46g71%
Saturated Fat 19g95%
Polyunsaturated Fat 8g
Monounsaturated Fat 11g
Total Carbohydrates 109g36%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.
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