APRICOT TARTE WITH MATCHA FILLING

INGREDIENTS

 

SHORT PASTRY

300 g

 flour
200 g cold butter, diced

90 g

 sugar
1 egg
1 pinch salt

FILLING

800 g apricots
200 g butter, at room temperature

180 g

 sugar
1 EL Ceremonial Matcha Hikari by aiya – THE TEA
2 eggs
200 g ground almonds

NUTRITIONAL VALUE

 

JOULE: 4758 kJ
CALORIES: 1137 kcal
FAT: 76 g
CARBOHYDRATES: 95 g
PROTEIN: 18 g

PREPARATION

  1. Knead all ingredients for the short pastry until smooth. Put the pastry into clingfilm and put to rest in the fridge for 30 minutes.
  2. Grease the Tarte form. Roll out the pastry between to pieces of baking paper to form a circle. Take off one baking paper , put the pastry into the form and remove the second paper. Spread the pastry evenly into the form and press the endings to the edges. Remove the exceeding pastry with a sharp knife. Stab the pastry base a few times and rest in a cool place for another 30 minutes.
  3. Core the apricots, devide them by four and add sugar to your liking.
  4. For the filling, froth the butter and the sugar. Add Matcha and eggs and mix well. Finally add the ground almonds.
  5. Heat the oven to 180 °C. Put the filling in the tarte form and spread evenly. Spread the apricot quarters on the filling and bake for 45 minutes until golden brown. Cool down, decorate with powder sugar and serve.
FOR: 1 TARTE OR 4 TARTELETTES | PREPARATION TIME: APPROX. 1,5 HOURS

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