Puff Pastry Tartlet with Apricots and Vanilla Cream

Preheat oven to 200 °C top and bottom heat. Line 6 tartlet tins with baking paper or grease with butter.

Scald the apricots with boiling water, rinse with cold water, skin, halve and pit. Cut the vanilla pod lengthwise and scrape out the pulp. Mix the curd cheese with the starch, egg yolks, vanilla pulp and sugar until creamy.

Roll out the puff pastry slightly thinner and cut out 6 circles (approx. 12 cm Ø). Line the tartlet molds with them and fill in the vanilla-curd cream, leaving a thin border. Top each tartlet with 3 apricot halves and bake in the oven for 25-30 minutes until golden brown.

Remove from the tartlets, let cool and serve dusted with powdered sugar.

Preparation Tip:

From the recipe, of course, you can bake a large tart.

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