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Apricot and almond tart


Quiche & tart dough

Grated organic orange

800 g apricots

175 g of sugar

30 g vanilla pudding powder

4 tablespoons of orange juice

3 eggs

3 tbsp coffee liqueur

150 g ground almonds




Stone the apricots and cut them into small pieces. Bring to the boil briefly with orange peel and 100 g of sugar. Mix the pudding powder and orange juice until smooth, add and briefly bring to the boil while stirring. Put in a bowl and let cool.

Place the rolled out fresh organic dough on a baking sheet and prick the bottom several times with a fork. Pre-bake in the preheated oven at 200 g on the bottom rail for approx. 5 - 10 minutes (forced air 180 degrees).

Whisk eggs and remaining sugar until a creamy mass is formed. Mix in the liqueur and almonds. Place a few apricot halves on the pre-baked base, spread almond paste over them and bake for another 30 minutes, cover after 10 minutes if necessary. Let cool and then dust with powdered sugar.




Quiche & tart dough

1 kg of vegetable onions

3 stems of thyme

2 cloves of garlic

5 tablespoons of olive oil

2 tbsp anchovy paste

12 black olives



Peel the onions and cut them into fine rings. Rinse off the thyme, shake dry and pluck the leaves. Sauté the crushed garlic in 3 tablespoons of hot oil. Add onion rings, thyme and bay leaf and sauté for 10 minutes, stirring constantly, until translucent.

Line a greased baking sheet (30 x 40 cm) with the dough, forming a small border. Then spread thinly with anchovy paste. Spread onions on top and top with olives. Drizzle with remaining oil. Bake in a preheated oven at 220 degrees, fan oven 200 degrees, gas level 5, for about 20 to 25 minutes.


Quiche with pear and gorgonzola


Quiche & tart dough

2 pears
2 tbsp lemon juice
3 eggs
150 ml whipped cream
50 g sour cream
200 g gorgonzola
pepper from the grinder
Freshly grated nutmeg




Preheat the oven to 180 ° C top and bottom heat.
Peel and quarter the pears, remove the core and cut into thin slices. Drizzle with the lemon juice.
Mix the eggs with sour cream and cream and season with salt, pepper and a pinch of nutmeg. Cut the gorgonzola into small cubes, crush with a fork and mix into the egg mass.

Roll out the fresh organic quiche and tart dough in a baking dish and brush up the edges. Spread the egg and cheese mixture evenly over the dough, arrange the pears on top and bake in the preheated oven for about 40 minutes until golden brown. Take out, let cool and serve.

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