Puff Pastry Tart with Apricots and Blueberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack puff pastry from the cooling shelf (roll)
- 200 g crème fraîche
- 250 g sour cream
- 3 egg (s)
- 1 vanilla pod (s), the pulp it
- 1 packet lemon peel, grated, possibly fresh
- 2 tablespoon sugar or vanilla sugar
- 2 tablespoon flour
- 200 g blueberries
- 200 g apricot (s), pitted
- possibly sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Roll out the puff pastry from the package and fold over once. Now roll out a little larger than the tart pan (you can also use a springform pan). Place in the baking dish lined with parchment paper, with a margin of about 2 cm. Let the height stand.
- Mix the sour cream, creme fraîche, eggs, vanilla pulp and all other ingredients except for the fruit well and pour onto the dough. Spread the cleaned fruits on the mass and bake at 180 ° C for about 20 minutes.
- If you shake the mold a little, the baking mixture shouldn`t move anymore, then the tart is ready. Cover with aluminum foil if the tart turns too brown. Tip: You can sprinkle the tart with sugar before it goes into the oven, which will then caramelize.
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