Apricot puff pastry tartlets from the muffin tin

Name: Apricot puff pastry tartlets from the muffin tin
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 6 rectangular slices (75 g each) of deep-frozen puff pastry; 1 Organic lemon; 3 eggs + 1 egg yolk (size M); 100 g + 1 teaspoon sugar; 500 g Low-fat curd; 1 can(s) (425 ml) Apricot halves; 1/2 TEASPOON ground cinnamon; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

6 rectangular slices (75 g each) of deep-frozen puff pastry
1 Organic lemon
3 eggs + 1 egg yolk (size M)
100 g + 1 teaspoon sugar
500 g Low-fat curd
1 can(s) (425 ml) Apricot halves
1/2 TEASPOON ground cinnamon
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and defrost. In the meantime, wash lemon hot and rub dry. Finely grate the peel. Beat the eggs and 100 g sugar with the whisk of the hand mixer until creamy. Add quark and lemon peel and stir in
2
Cut the puff pastry slices in half crosswise and roll out into squares (approx. 11 x 11 cm each) on a floured work surface. Grease the hollows and edges of a muffin baking tray (12 hollows) well. Place a square of puff pastry in each trough so that the corners do not overlap. Press the dough into the hollows and spread the curd mixture in them. Drain the apricots and let them drain. Place one apricot half in each hollow. Whisk the egg yolk and 1 tbsp. water and brush the protruding edges of the dough with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes on the bottom shelf
3
Mix cinnamon and 1 teaspoon sugar. Remove the muffin tray from the oven. Sprinkle tartlets with the mixture. Leave to cool for about 10 minutes in the troughs, carefully loosen. Serve hot or cold
4
Waiting time approx. 15 minutes