Ingredients
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
Pastry dough
Filling
Utensils
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How it's done
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Pastry dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Shape
Quarter the dough. On a lightly floured surface, roll out each piece into a circle (approx. 12 cm in diameter and approx. 4 mm thick), place in the prepared tins. Prick the bases firmly with a fork.
Filling
In a bowl, mix the onion with all the other ingredients up to and including the pepper. Spread the mixture over the tart bases, top with the apricots.
Bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 200 °C. Remove, allow to cool slightly. Remove the tarts from the tins, leave to cool on a rack, serve warm.
| Serve with: | Salad |
|---|
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