Apricot and cardamom tarts

Apricot and cardamom tarts

Total: 35 min. | Active: 10 min.
Nutritional value / piece: 138 kcal
, Fat: 5 g
, Carbohydrate: 19 g
, Protein: 4 g


16 pieces


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:

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1 pizza dough, rolled into a rectangle (ca. 28 x 38 cm)


250 g ricotta
2 tbsp sugar
¾ tsp ground cardamom
8 pieces apricots, cut in half

To bake

a little icing sugar, to dust
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How it's done

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Roll out the dough, cut out 16 circles (each approx. 8 cm in diameter), transfer to a baking tray lined with baking paper.


Mix the ricotta, sugar and cardamom. Spread the ricotta mixture on top of the circles of dough, leaving a border of approx. 5 mm all the way around. Place one apricot half on top of each.

To bake

Cook for approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack, dust with icing sugar.

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