Puff Pastry Tartlet with Raspberries and Apricots

1. defrost puff pastry, place on top of each other and coat with water. Roll out thinly on a floured work surface. Cut out twelve circles of about 11 cm ø. Place in the greased cups of a muffin tray. Prick dough with a fork. Place paper cups filled with legumes inside. Pre-bake in the heated oven at 200 °C (convection oven about 180 °C ) on the lowest rack for 20 min.

Separate the eggs. Mix yolks, 50 g powdered sugar, amaretto (or juice) and flour. Whip the egg whites, 1 pinch of salt, juice of one lemon and 50 g powdered sugar with the whisks of a mixer until very stiff. Fold into the egg yolk mixture with the almond kernels.

3. remove the paper cups with the pulses. Pour the almond mixture into the tartlets and bake for another 15 min as above. Cool the tartlets following.

4. select raspberries. Blanch (scald) apricots with hot water and skin. Cut fruit in half, remove seeds and cut into narrow wedges.

Boil apricot jam and 1 tbsp. orange juice and spread through a sieve. Prepare raspberry jam and 1 tbsp orange juice in the same way. Turn raspberries in raspberry jam to the other side and divide evenly in dome shape among six tartlets. Place apricot wedges also in a dome shape on six tartlets. Spread each layer with apricot jam.

Sprinkle all tartlets with pistachios and 10 g powdered sugar.

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