Sugar-free apricot and blueberry tart

Ingredients for 1 servings:

• 1 roll of topping dough
• ½ banana(s), ripe
• 1 egg yolk
• 120 g mascarpone
• ¼ vanilla pod(s), including the pulp
• 5 apricots, ripe
• 70 g blueberries
• ½ lemon(s), untreated, zest

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

only with the sweetness of fruits, suitable for Baby Led Weaning (BLW), approx. 15 pieces

Preheat the oven to 170°C (top/bottom heat). Mash the banana and mix with the egg yolk, mascarpone, vanilla bean pulp, and lemon zest. Place the puff pastry on a baking sheet lined with baking paper. Cut a border of about 2 cm from each side and place it on the remaining sheet with a little water to form a frame, pressing down lightly. Spread the cream over the puff pastry, inside the frame. Wash and pit the apricots, and cut into slices about 5 mm thick. Cover the cream with the apricots and scatter the blueberries on top. Bake the tart for about 15 minutes, until the puff pastry is golden brown and the base is crispy. You can find more sugar-free recipes on my profile.