Mini apricot tart with eggnog cream

Ingredients for 2 servings:

• 2 sheets of puff pastry, divided into small squares to line mini tart cases
• 5 apricots
• 1 tbsp sugar
• 1 egg(s)
• 1 tbsp flour
• 2 tbsp cream
• 2 tsp cinnamon sugar
• 100 ml cream
• 2 tbsp eggnog
• possibly powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a delicious, summery dessert

Thaw the puff pastry. Preheat the oven to 200°C. Line small tart cases with baking paper to make it easier to remove the finished tarts. Line the cases with the puff pastry squares and pierce them several times with a fork. Pit and quarter the apricots, then arrange them on the puff pastry. Sprinkle 1 teaspoon of cinnamon sugar over each. In a bowl, beat the egg and sugar until frothy, then stir in the flour and 2 tablespoons of cream. Spread this mixture over the apricots. Place the tarts in the preheated oven and bake for about 30 minutes, until they turn a beautiful golden yellow. Remove the finished tarts and let them cool. Whip the cream until stiff peaks form and stir in the egg liqueur. Serve both together and sprinkle with powdered sugar if desired. Tip: They also taste delicious served lukewarm with a scoop of vanilla ice cream.