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🍽️ Small Apricot Tarts

309 kcal · 30 min · 4 servings

Ingredients

• 250 ml lukewarm milk
• 1 cube yeast
• 1 tbsp liquid honey
• 125 g quark
• 400 g whole wheat flour
• 0.25 tsp salt
• 100 g soft butter
• 1.5 kg apricots
• 150 g crème fraîche
• 0.5 tsp cinnamon
• 50 g cane sugar
• 10 muffin tins (approx. 12 cm ⌀)

Instructions

1. 1. Mix the crumbled yeast with the honey. Stir in the quark and about 2 tablespoons of the flour until a homogeneous mass is formed. Cover the pre-dough and let it rise in a warm place for approx. 15 minutes. Grease two baking sheets in the meantime.
2. 2. Knead the pre-dough with the remaining flour, the salt and the butter to a smooth and elastic dough. Cover the dough with a cloth and let it rise for approx. 30 minutes until its volume has increased by at least one third.
3. 3. Wash the apricots, halve them and remove the pits. Knead the dough thoroughly on a floured work surface and divide it into 10 to 12 equal pieces. Roll each piece into a circle with approx. 12 cm diameter and line the greased molds with it.
4. 4. Spread the crème fraîche on top. Place the apricots with the cut side up on the dough circles. Mix cinnamon and sugar and sprinkle the tarts with it. Bake them in the preheated oven (200 degrees; bottom) in 20 to 25 minutes until golden brown.

Nutrition per serving

• kcal: 309
• Protein: 9 g · Fett/Fat: 13 g · Carbs: 39 g