Summer tart

Summer tart

20 Min. Active
50 Min. Total
122 kcal per piece
vegetarian
Nutritional value / piece: Fat: 8 g, Carbohydrate: 10 g, Protein: 3 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Baking tray
  • Bowl
  • Fork
  • Knife
  • Oven mitts
  • Tablespoon
  • Whisk
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fruit

2 peaches
2 plums
2 apricots

Tart

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1 egg
150 g plain greek yoghurt
6 tbsp shelled ground almonds
1 tbsp Maizena cornflour
1 sachet bourbon vanilla sugar

How it's done

The kids can help at the marked areas .

Fruit

2 peaches
2 plums
2 apricots

Cut the fruit into small segments.

Tart

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1 egg
150 g plain greek yoghurt
6 tbsp shelled ground almonds
1 tbsp Maizena cornflour
1 sachet bourbon vanilla sugar

Roll out the dough and place on a tray along with the baking paper. Fold in approx. 1 cm all the way around, press down with a fork. Prick the base firmly with a fork. Beat the egg in a bowl, stir in the yoghurt, almonds, cornflour and vanilla sugar.

Spread the mixture over the dough with a tablespoon. Arrange the fruit on top.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, transfer to a cooling rack and leave to cool.

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