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Aliskill
Plum and apricot flans
1 person tarts with apricots and prunes.
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Ingredients
Directions
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Melt the butter.
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Meanwhile, put the flour, yeast, caster sugar and salt in a bowl.
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Heat the milk until lukewarm and add to the flour-sugar mixture.
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Mix with a mixer with dough hooks and add the egg and the butter.
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Mix into a coherent whole and knead by hand to a smooth dough. Leave in a covered bowl for 1 hour in a warm, draft-free place.
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Preheat the oven to 215 ° C.
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Grease the molds with butter.
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Divide the dough into equal pieces (1 piece per portion). Knead each piece and shape it into a ball.
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Spread the worktop and the rolling pin with flour and roll each ball out into a round piece with a diameter of 12 cm and a thickness of approx. 2 mm.
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Line the molds with it. Prick into the bottom with a fork and spread 1 tbsp jam over each base.
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Halve the plums and apricots and remove the kernel. Cut the fruits into segments.
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Divide the plums and apricots with the cutting edge down in a circle over the molds.
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Sprinkle the custard with the rest of the caster sugar and bake for about 25 minutes in the middle of the oven.
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Remove from the oven and allow to cool in 1 hour.
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Nutrition
210Calories
Sodium6% DV155mg
Fat8% DV5g
Protein8% DV4g
Carbs12% DV36g
Fiber12% DV3g
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