Apricot Tart with Puff Pastry

Ingredients

• 2 tbsp butter
• 250 g puff pastry
• 10 apricots
• 2 tbsp lemon juice
• 2 tbsp lavender honey
• 250 g quark
• 1 egg
• 1 tsp starch
• 2 tbsp vanilla sugar
• 20 ml apricot liqueur
• 2 tbsp ground almonds
• butter (for the pan)
• powdered sugar (to dust)
• lavender (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced. Butter the tart tin.

2. 2.

   Roll out the puff pastry slightly larger than the tin and line it inside, folding the edges inwards.

3. 3.

   Wash, halve, and pit the apricots. Mix with lemon juice and honey.

4. 4.

   Whisk the quark with egg, starch, vanilla sugar, and liqueur; spread evenly over the base. Sprinkle almonds and arrange apricot halves on top. Bake for about 45 minutes until golden brown.

5. 5.

   Melt remaining butter and brush over the apricots and pastry edge during the last 10 minutes. Dust with powdered sugar and finish baking to a deep gold.

6. 6.

   Cool before serving, garnished with lavender.