Ingredients for about 12 pieces:
For the shortcrust pastry:
200 g flour
50 g sugar
120 g butter
1-2 tablespoons cold water
2 tablespoons sweetened condensed milk
1 tablespoon milk
40 g coarse rolled oats
Also:
350 g rhubarb-ginger jam (substitute another jam, e.g. ginger or
apricot)
1 large can (480 g) of apricots
250 g crème fraîche (well chilled)
75 g sugar
some grated organic lemon peel
20 g butter
30 g coarse oat flakes
some powdered sugar
Preparation:
1. Mix flour with sugar. Add butter in pieces and water and chop everything with a knife so that dry crumbs are formed. Then quickly knead everything knead by hand into a smooth dough. Roll out the dough on a floured surface. Lightly grease 3 small tart pans (approx. 18 cm diameter; alternatively a tart pan) and line with the dough, pressing up the edges. Prick dough several times with a fork. Place tart tins for approx. 1 hour in the refrigerator.
2. Mix condensed milk with fresh milk. Brush dough with condensed milk and sprinkle with oat flakes. Bake in the preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for approx. 15 minutes.
3. Remove the molds from the oven. Spread the hot base with the jam. Let cool.
4. Drain the apricots in a sieve. Spread tartes with crème fraîche. Refrigerate.
5. Caramelize sugar in a pan. Add the lemon zest and the apricots and let the apricots caramelize over high heat. Pour the apricots on top of the crème fraîche. Add butter to the pan and lightly toast the oat flakes in it. Spread the oatmeal on the tartes and serve immediately. Sprinkle with adust with a touch of powdered sugar. Serve with whipped cream.
Preparation time approx.: 50 minutes + cooling time
Nutritional values per piece of a tart (3 tartes):
Calories: 393
joules: 1645
Protein: 3.6 g
(FoodCentrale by ddp images)
