Puff pastry tart with apricots and blueberries

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section (roll)
• 200 g crème fraîche
• 250 g sour cream
• 3 eggs
• 1 vanilla pod(s), pulp
• 1 pack lemon peel, grated, possibly fresh
• 2 tbsp sugar or vanilla sugar
• 2 tbsp flour
• 200 g blueberries
• 200 g apricot(s), pitted
• possibly sugar for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The tart can also be topped with many other fruits

Unroll the puff pastry from the package and fold it over once. Roll it out slightly larger than the tart tin (a springform pan will also work). Place it in the tin lined with baking paper, leaving a border about 2 cm high. Mix the sour cream, crème fraîche, eggs, vanilla seeds, and all the other ingredients except the fruit well and pour it over the pastry. Spread the peeled fruit over the mixture and bake at 180°C for about 20 minutes. If you shake the tin slightly, the mixture should no longer move, then the tart is done. Cover with aluminum foil if the tart is getting too brown. Tip: You can sprinkle the tart with sugar before putting it in the oven, which will then caramelize.