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🍰 Fruity Raspberry and Apricot Tart

189 kcal · 30 min · 4 servings

Ingredients

• 150 g Spelt whole wheat flour
• 30 g ground almond kernels (1 tbsp)
• 1 pinch cream of tartar baking powder
• 1 pinch salt
• 100 g cane sugar
• 75 g yogurt butter
• 50 g low-fat quark
• 500 g apricots
• 7 sheets white gelatin
• 250 g raspberries
• 150 ml whipping cream

Instructions

1. 1. Mix flour, ground almonds, baking powder, salt, and 50 grams of sugar in a large mixing bowl.
2. 2. Cut the butter into small pieces.
3. 3. Set aside 5 grams of the butter.
4. 4. Add the remaining butter and the quark (curd cheese) to the flour mixture.
5. 5. Knead the ingredients into a smooth dough using the dough hooks of a hand mixer.
6. 6. Lightly dust your work surface with flour.
7. 7. Roll out the dough with a rolling pin into a circle about 32 cm in diameter.
8. 8. Grease a tart pan with a 28 cm diameter using the reserved butter.
9. 9. Place the dough into the pan.
10. 10. Press the dough firmly against the edges.
11. 11. Prick the dough base several times with a fork.
12. 12. Trim off any excess dough at the edge.
13. 13. Place the tart pan on the rack in the preheated oven.
14. 14. Bake the dough base at 200 °C conventional heat (or 180 °C fan/Gas Mark 3) on the middle rack for approx. 20 minutes.
15. 15. Remove the dough base from the oven.
16. 16. Let the base cool completely in the pan on a wire rack.
17. 17. Wash the apricots under running water.
18. 18. Dry the apricots.
19. 19. Halve the apricots.
20. 20. Remove the pits.
21. 21. Cut the apricots into small pieces.
22. 22. Place the apricot pieces in a bowl.
23. 23. Mix the apricots with 30 grams of raw cane sugar.
24. 24. Puree the mixture finely with a hand blender.
25. 25. Soak the gelatin according to package instructions in cold water.
26. 26. Sort through the raspberries and remove any stems or leaves.
27. 27. Set aside half of the raspberries.
28. 28. Press the remaining raspberries through a fine sieve into a bowl.
29. 29. Stir the raspberry puree with the remaining raw cane sugar.
30. 30. Take 6 sheets of the soaked gelatin out of the water.
31. 31. Squeeze the gelatin sheets well.
32. 32. Warm the gelatin in a small saucepan over low heat while stirring until it has dissolved.
33. 33. Stir the apricot puree into the dissolved gelatin.
34. 34. Transfer the mixture into a clean bowl.
35. 35. Place the bowl in the refrigerator.
36. 36. Let the mixture chill until it starts to set (gel).
37. 37. Squeeze the remaining gelatin well as well.
38. 38. Warm this gelatin in a small saucepan over low heat while stirring until it has dissolved.
39. 39. Stir the raspberry puree into the dissolved gelatin.
40. 40. Do not place the raspberry gelatin mixture in the refrigerator.
41. 41. Whip the cream until stiff.
42. 42. Fold the whipped cream into the apricot puree.
43. 43. Spread the apricot cream mixture evenly over the cooled tart base using a spatula.
44. 44. Spread the raspberry puree over the apricot layer.
45. 45. Drag the handle of a ladle in a wavy pattern through the two layers.
46. 46. Mix the layers slightly to create a marbled pattern.
47. 47. Garnish the tart with the reserved raspberries.
48. 48. Place the tart in the refrigerator for at least 1 hour.
49. 49. Carefully remove the tart from the pan before serving.

Nutrition per serving

• kcal: 189
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 20 g