Apricot Sunshine Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
6
- Ingredients
- 9 ozs Puff pastry
- 1 egg yolk (beaten)
- 3 Tbsps Sesame seeds
- For the filling
- 1 ⅛ cups Quark
- 1 cup Crème fraiche
- 1 tsp vanilla extract
- honey (to taste)
- 40 canned Apricot (drained)
Preparation steps
1.
Line a large baking tray with non-stick baking paper.
2.
Roll out the puff pastry into a20-23cm| 8"-9"round. Place on the baking tray and prick the bottom of the pastry with a fork. Cover with clingfilm and chill for 1 hour.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6.
4.
Cut slim triangles around the edges of the pastry round, to form the star shape- but don't cut completely through the pastry. Brush the pastry with egg yolk and sprinkle alternate triangles with sesame seeds.
5.
Bake for 15 minutes. Reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and continue to bake the pastry for a further 5 minutes, or until golden brown and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the filling: beat together all the ingredients. Sweeten to taste with honey.
7.
Place the pastry case on a serving plate. Spoon the quark mixture onto the pastry base and arrange the apricot halves on top.
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