🍰 Apricot Yogurt Tart

Name: Apricot Yogurt Tart
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g wheat flour; 1 pinch salt; 70 g cane sugar; 85 g yogurt butter; 40 g low-fat quark; 700 g apricots; 1 lime; 150 g yogurt (1.5% fat); 2 eggs; 80 g liquid flower honey

187 kcal · 30 min · 4 servings

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Ingredients

200 g wheat flour
1 pinch salt
70 g cane sugar
85 g yogurt butter
40 g low-fat quark
700 g apricots
1 lime
150 g yogurt (1.5% fat)
2 eggs
80 g liquid flower honey

Instructions

1. Mix flour, a pinch of salt, and sugar in a large mixing bowl.
2. Cut the butter into small cubes and add them (except for 5 grams) to the flour mixture. Add the low-fat quark and knead everything with the dough hooks of a hand mixer until smooth.
3. Lightly dust the work surface with flour and roll the dough into a large round sheet (approx. 32 cm in diameter).
4. Grease the bottom of a tart or quiche pan (28 cm in diameter) with the remaining butter. Place the dough in the pan, press it firmly at the edges, and prick the base several times with a fork.
5. Wash the apricots, let them drain, halve them, and remove the pits. Arrange them cut-side up on the dough.
6. Wash the lime under hot water, dry it, and finely grate the zest. (Use the juice for something else.)
7. Whisk yogurt, eggs, honey, and the lime zest together. Pour the mixture over the apricots.
8. Bake the tart on the middle rack in the preheated oven at 200 °C (convection: 180 °C, gas: setting 3) for about 35 minutes. Remove it and let it cool in the pan on a wire rack for about 1 hour. Then release it from the pan and serve.

Nutrition per serving

kcal: 187
Protein: 4 g · Fett/Fat: 6 g · Carbs: 27 g