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
Topping
How it's done
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Pastry
Unroll the pastry dough, cut it in half. Cut out a frame approx. 2 cm wide from one half of the dough and place it on the other half. Cut out 7-10 circles (approx. 2-3 cm in diameter) from the remaining piece of dough (the lid). Place the pastry base and lid on a baking tray lined with baking paper. Prick the pastry base firmly with a fork, brush both pieces of pastry with milk, dust with icing sugar.
To bake
Approx. 25 mins. in the centre of an oven preheated to 185°C. Remove from the oven, leave to cool.
Topping
Mix the ricotta, honey and vanilla seeds well in a bowl, spread over the pastry base. Arrange the apricots, peaches and nectarines on top, garnish with mint. Place the pastry lid on top, dust with icing sugar.
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