Apricot and coconut tart

Ingredients for 1 servings:

• 250 g sour cream
• 250 g low-fat quark (cottage cheese)
• 75 g xylitol (sugar substitute)
• 2 eggs
• 150 g desiccated coconut or poppy seeds
• 2 tbsp potato starch
• 40 g flour
• 25 g xylitol (sugar substitute)
• 30 g butter, soft
• 1 pack of quiche and tart dough, approx. 300 g each
• 5 apricots
• possibly grease for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

or apricot poppy seed tart

Remove the dough from the refrigerator. Preheat the oven to 180 degrees (top/bottom heat). Mix together the sour cream, curd cheese, sugar, eggs, coconut or poppy seeds, and starch. Remove the dough from the package and roll it out. Grease a 26 cm springform pan or place the dough in the pan along with the baking paper. Pull up the edges and fold them in if necessary, as the tart won’t be very high. Then spread the sour cream and curd cheese mixture on top. Wash the apricots, quarter them, and spread them on the mixture. For the crumble, mix the softened butter with the flour and sugar until the mixture consists of small crumbs. Spread these over the apricots. Bake the tart for about 40 minutes. The crumble should be lightly browned.