Apricot and Custard Tart
(Percentage of daily recommendation)
|Calorie||1,305 kcal||(62 %)|
|Protein||33.96 g||(35 %)|
|Fat||68.94 g||(59 %)|
|Carbohydrates||139.72 g||(93 %)|
|Sugar added||37.42 g||(150 %)|
|Roughage||6.76 g||(23 %)|
|Vitamin A||1,010.3 mg||(126,288 %)|
|Vitamin D||2.2 μg||(11 %)|
|Vitamin E||14.32 mg||(119 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.86 mg||(78 %)|
|Niacin||5.44 mg||(45 %)|
|Vitamin B₆||0.14 mg||(10 %)|
|Folate||76.28 μg||(25 %)|
|Pantothenic acid||0.59 mg||(10 %)|
|Biotin||16 μg||(36 %)|
|Vitamin B₁₂||1.46 μg||(49 %)|
|Vitamin C||23.82 mg||(25 %)|
|Potassium||1,111.83 mg||(28 %)|
|Calcium||337.27 mg||(34 %)|
|Magnesium||90.23 mg||(30 %)|
|Iron||4.54 mg||(30 %)|
|Iodine||66 μg||(33 %)|
|Zinc||1.26 mg||(16 %)|
|Saturated fatty acids||31.83 g|
- For the tart dough
- 300 grams Pastry flour
- 100 grams ground almonds (blanched)
- 1 pinch salt
- 100 grams sugar
- 200 grams butter
- 1 egg
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.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
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.
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.
Remove from the oven and let cool. Serve cut into pieces.