John Myers
Baking: Wrong Apricot Tart
The perfect baking: wrong apricot tart recipe with a picture and simple step-by-step instructions.
- 500 g Apricots fresh
- 4 tablespoon Sugar
- 20 g Butter
- 2 plates Puff pastry TK
- 100 ml Cream 30% fat
- 3 tablespoon Oatmeal brittle from my KB http://www./rezept/431774/Haferflocken-Krokant.html
- Let the puff pastry sheets thaw and roll them out a little with the rolling pin.
- Wash the apricots, dry them, cut them in half and remove the stone.
- Let the sugar melt in a pan – be careful! Burns quickly – stir in the butter and remove from heat. Spread the apricots in the pan with the cut surface facing down.
- Preheat the pipe to 190 degrees lower / upper heat.
- Now place the rolled out puff pastry sheets on the apricots, pull up the edge a little and then place the pan in the preheated oven.
- Bake until the puff pastry has risen nicely and takes on color. Since the apricots and sugar have formed quite a bit of liquid, let the tart cool in the pan so that the syrup becomes firm.
- Place a cake platter on the pan and turn it over with swing.
- Whip the cream and sprinkle the tart with oatmeal brittle. Serve with cream and a mint leaf.
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