Apricot and Custard Tart

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Apricot and Custard Tart
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Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
1305
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,305 kcal(62 %)
Protein33.96 g(35 %)
Fat68.94 g(59 %)
Carbohydrates139.72 g(93 %)
Sugar added37.42 g(150 %)
Roughage6.76 g(23 %)
Vitamin A1,010.3 mg(126,288 %)
Vitamin D2.2 μg(11 %)
Vitamin E14.32 mg(119 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.86 mg(78 %)
Niacin5.44 mg(45 %)
Vitamin B₆0.14 mg(10 %)
Folate76.28 μg(25 %)
Pantothenic acid0.59 mg(10 %)
Biotin16 μg(36 %)
Vitamin B₁₂1.46 μg(49 %)
Vitamin C23.82 mg(25 %)
Potassium1,111.83 mg(28 %)
Calcium337.27 mg(34 %)
Magnesium90.23 mg(30 %)
Iron4.54 mg(30 %)
Iodine66 μg(33 %)
Zinc1.26 mg(16 %)
Saturated fatty acids31.83 g
Cholesterol344.09 mg

Ingredients

for
1
For the tart dough
300 grams
100 grams
ground almonds (blanched)
1 pinch
100 grams
200 grams
1
For the filling
750 grams
1
Vanilla bean (split lengthwise and seeds scraped out)
4
500 grams
2 tablespoons
50 grams
60 grams
½
Lemon (zested and juiced)

Preparation steps

1.

For the tart dough: Combine the flour, almonds, salt and sugar, make a well in the center, sprinkle the chopped butter around the edges and place the whisked egg in the well. Chop the ingredients with a knife until crumbly then quickly knead until smooth. If necessary, add a little more flour or cold water. Form into a ball, wrap in plastic wrap and chill for about 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.

3.

For the filling: Rinse the apricots, pat dry, cut in half, pit and then cut into pieces. Whisk the vanilla bean seeds with the quark, cornstarch, sugar, jam, lemon zest and lemon juice until smooth.

4.

Knead the dough again and roll out 3/4 thinly. Line the prepared baking sheet with the dough, fill with the quark mixture and top with the apricots. Roll out the remaining dough thinly and cut into 1 cm (approximately 1/3 inch) wide strips. Arrange in a lattice pattern over the apricots and bake until golden brown, about 50 minutes.

5.

Remove from the oven and let cool. Serve cut into pieces.