Apricot Tarts
Apricot tarts are a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 ml lukewarm milk
- 1 cube yeast
- 1 tbsp liquid honey
- 125 g quark
- 400 g whole wheat flour
- 0.25 tsp Salt
- 100 g Soft Butter
- 1.5 kg apricots
- 150 g crème fraîche
- 0.5 tsp cinnamon
- 50 g cane sugar
- 10 small tart tins (about 12 cm diameter)
Instructions
-
1.
For the dough, mix the crumbled yeast with honey, add quark and about 2 tbsp of flour, then let this pre‑mix covered rise for 15 minutes. Meanwhile grease two baking sheets.
-
2.
Knead the pre‑mix with the remaining flour, salt and butter into a smooth, elastic dough. Cover and let it rise for 30 minutes until its volume has increased by at least one third.
-
3.
For the filling, wash, halve and pit the apricots. On a floured surface knead the dough thoroughly and divide into 10–12 equal pieces. Roll each piece into a circle about 12 cm in diameter and line greased tins with them.
-
4.
Spread crème fraîche on top. Place the apricots cut‑side up on the rounds, sprinkle with cinnamon and sugar, then bake in a preheated oven at 200 °C (bottom heating) for 20–25 minutes until golden brown.
