Apricot Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the dough
- 250 milliliters lukewarm milk
- 1 cube Yeast
- 1 Tbsp liquid honey
- 125 grams Quark
- 400 grams Whole wheat flour
- ¼ tsp salt
- 100 grams softened butter
- For the filling
- 1 ½ kilograms Apricot
- 150 grams Crème fraiche
- ½ tsp cinnamon
- 50 grams cane sugar
- For baking
- 10 Ramekins (about 12 cm diameter)
Preparation steps
For the dough, mix the milk, crumbled yeast and honey. Stir in the quark and 2 tablespoons of flour. Cover and let sit for about 15 minutes.
Knead the dough with the remaining flour, salt and butter until smooth. Cover and let sit for about 30 minutes. The volume of the dough should increase by about 1/3.
For the filling, rinse the apricots, halve and remove the pits.
Knead the dough on a floured surface and divide into 10 equal pieces. Roll each piece into a 12 cm circle. Butter the ramekins and line with the dough.
Spread the creme fraiche on the dough. Place the apricots, cut side up, in the ramekins. Mix the cinnamon and sugar and sprinkle over the ramekins. Bake for 20-25 minutes at 200°C (approximately 400°F), until golden brown. Remove from the oven and serve hot.
