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🍰 Crunchy Tart with Apricots and Blackberries

364 kcal · 30 min · 4 servings

Ingredients

• Eggs 1 pc.
• Butter 125 g
• Icing sugar 60 g
• Salt pinch
• Wheat flour, Type 405 220 g
• Apricots, fresh 15 pc.
• Blackberries, fresh 200 g
• Organic Limes 1 pc.
• Milk 500 ml
• Sugar 3 tbsp
• Vanilla pudding powder 37 g
• Glaze powder 12 g

Instructions

1. 1. Separate the egg. Save the egg white for another recipe.
2. 2. Mix the butter, powdered sugar, egg yolk, salt, and flour in a bowl until you have a smooth dough.
3. 3. Grease a 26 cm (10 inch) springform pan.
4. 4. Press the dough into the pan using lightly floured hands.
5. 5. Shape a border about 2 cm (0.8 inch) high from the dough.
6. 6. Place the dough in the refrigerator for at least one hour.
7. 7. Preheat the oven to 200 °C (392 °F) with fan.
8. 8. Prick the dough base several times with a fork.
9. 9. Cover the dough with baking paper.
10. 10. Spread dried peas over the baking paper to use as pie weights.
11. 11. Bake the dough base in the oven for about 10 minutes.
12. 12. Remove the baking paper and the peas.
13. 13. Bake the base for another 10 minutes until it is crunchy.
14. 14. Let the base cool down.
15. 15. Remove the cooled base from the pan.
16. 16. Wash the apricots thoroughly.
17. 17. Halve the apricots and remove the pits.
18. 18. Cut the apricot halves into wedges.
19. 19. Wash the blackberries.
20. 20. Rinse the lime under hot water.
21. 21. Grate about one teaspoon of lime zest.
22. 22. Halve the lime.
23. 23. Squeeze the juice from the lime.
24. 24. Mix 6 tablespoons of milk with the lime zest, 2 tablespoons of sugar, and the vanilla pudding powder in a bowl.
25. 25. Bring the remaining milk to a boil in a pot.
26. 26. Stir the pudding mixture into the boiling milk.
27. 27. Cook the mixture for about one minute while stirring constantly.
28. 28. Reduce the heat and let the pudding simmer for about 4 minutes.
29. 29. Cook the pudding until it becomes thick.
30. 30. Pour the pudding onto the shortcrust pastry.
31. 31. Top the pudding with the prepared fruits.
32. 32. Top up the lime juice with water to 250 ml.
33. 33. Stir in the glaze powder and the remaining sugar into the liquid.
34. 34. Bring the mixture to a boil for about 2 minutes while stirring.
35. 35. Let the glaze cool down briefly.
36. 36. Pour the glaze over the fruits.
37. 37. Let the tart cool down completely.

Nutrition per serving

• kcal: 364
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 47 g