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🍰 Juicy Apricot Tart

158 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt flour Type 1050
• 80 g cold butter
• 3 tbsp whole cane sugar
• 1 egg
• 750 g apricots
• 150 g cream cheese
• 1 egg yolk
• raspberries (for garnishing)

Instructions

1. 1. Knead the flour with one tablespoon of whole cane sugar, the cold butter, and the egg yolk until you have a smooth dough. Shape it into a ball, wrap it in cling film, and place it in the refrigerator for about 30 minutes to rest.
2. 2. Wash the apricots thoroughly, remove the stems, and cut them in half. Remove the pits and slice the fruit into wedges. For the filling, mix the cream cheese, the egg yolk, and the remaining whole cane sugar well in a bowl.
3. 3. Take the dough out of the fridge and roll it out. Line the lightly greased tart pan with it. Spread the cream cheese mixture first, then arrange the apricot wedges on top. Bake the tart in the preheated oven at 180 °C (convection 160 °C; gas: setting 2–3) for 30 minutes.
4. 4. Remove the finished tart from the oven and let it cool down completely. Garnish it with a few fresh raspberries before serving.

Nutrition per serving

• kcal: 158
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 17 g