John Myers
Contents
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Ingredients
Dough:
- 10 g Yeast fresh
- 75 ml Milk lukewarm
- 150 g Flour
- 35 g Sugar
- 40 g Butter
- 1 pinch Salt
- 0,5 Organic lemon, zest
Filling:
- 6 piece Apricots
- 50 g Sugar
- 1 Pck. Vanilla sugar
- 1 Tbsp. Food starch
- 2 Eggs, size L
- 1 Egg yolk
- 0,5 Organic lemon, zest
- 200 g Sour cream
- Breadcrumbs
Glaze:
- 6 tsp Apricot or other jelly
Almond brittle:
- 35 g Sugar
- 50 g Flaked almonds
Instructions
Dough:
- Sift the flour into a bowl, make a well in the middle and distribute the sugar on the edge. Crumble the yeast into the lukewarm milk, stir to dissolve and pour into the flour cavity. Mix with a little flour and sugar from the edge, close the bowl and let the yeast milk rest for 15 minutes. When it has risen and has formed bubbles, add the butter, salt and lemon zest and knead everything with the dough hook of the hand mixer to a smooth, slightly greasy, but non-sticky dough. Close the bowl again and place it in the illuminated oven for 1 hour.
Brittle:
- Sprinkle the sugar in a pan and (without stirring!) First melt it over medium heat and then let it caramelize in honey color. Then immediately turn off the heat, add the flaked almonds, caramelize them briefly, remove from the heat, spread on a heat-resistant surface and allow to cool and set.
Filling and finishing:
- 6 Keep silicone tartlet molds (round or square) ungreased ready. If you prefer to make a cake out of it, line the bottom of a 24-inch springform pan with baking paper and grease the edge a little. Preheat the oven to 180 ° O / bottom heat.
- Wash the apricots, dry them, cut in half, core and cut the halves 1 more time.
- Mix the sugar, vanilla sugar and starch (so the starch is distributed more evenly) and whisk a little with the eggs and egg yolk with a hand whisk. Stir in sour cream and lemon zest and keep ready.
- When the dough has doubled its volume, divide it into 6 equal portions and line each mold with it. For a large shape, shape the bottom and a 3 - 4 cm high edge. Sprinkle about 1/2 teaspoon of breadcrumbs on the bottom, add 2 tablespoons of the sour cream and put 4 apricot quarters in each. When all the tartlets have been prepared in this way, place them on the grid and only then fill them with the rest of the sour cream to the brim. If there is anything left over from it, fill it into a small heat-resistant tin and bake it with it. Then slide the grid into the oven on the 2nd rail from below. The baking time is 35 - 40 minutes.
- When they have risen and have a golden yellow cover, they can be taken out of the oven. Then just stir the jelly a little and brush each tart - while it is still hot - with 1 teaspoon of it. The jelly liquefies, but then solidifies again when it cools and gives the tart a nice shine.
- For the topping, chop the almond brittle again and sprinkle each tart with it. If you like, you can dust it with powdered sugar as a conclusion.
- A cake may require a little more apricots. There was only one quartered space on a tartlet mold.
