Apricot and Curd Tartlet From the Oven

For the apricot and curd tartlets from the oven, wash the apricots, pat dry and cut into very small pieces.

Place curd in a bowl and mix with lemon juice and lemon zest until smooth. Add the apricot pieces.

Beat organic eggs, mix with powdered sugar until foamy and add to the curd. Brush fireproof ramekins (capacity 200 ml) with butter and spread the curd-egg mixture into the ramekins.

Pour boiling water into a larger ovenproof dish and place the ramekins in it. Bake in the preheated oven at 200 degrees on the lowest shelf for about 20 minutes until golden brown.

Carefully remove the tartlets from the water and let them cool down a bit. Remove the edges of the tartlets with a knife and take them out carefully.

Arrange in dessert plates, garnish the apricot and curd tartlets from the oven with lemon balm and serve.

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