Apple and Poppy Tart

Name: Apple and Poppy Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 200 g soft butter or margarine; 175 g Sugar; 3 Eggs (size M); 100 g Flour; 100 g Cornstarch; 1 TEASPOON Baking Powder; 3 TABLESPOONS Milk; 1 (250 g) Bag of poppy seed filling ready to bake; 7-10 Tbsp Grease; 750 g Apples; 100 ml apple juice; 100 g Sugar; 7-10 Tbsp juice and peel of 1 untreated lemon; 1 package Pudding powder "Vanilla Flavor"; 500 g Low-fat curd; 250 g Mascarpone (Italian double cream cheese); 7-10 Tbsp Mint

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

200 g soft butter or margarine
175 g Sugar
3 Eggs (size M)
100 g Flour
100 g Cornstarch
1 TEASPOON Baking Powder
3 TABLESPOONS Milk
1 (250 g) Bag of poppy seed filling ready to bake
7-10 Tbsp Grease
750 g Apples
100 ml apple juice
100 g Sugar
7-10 Tbsp juice and peel of 1 untreated lemon
1 package Pudding powder "Vanilla Flavor"
500 g Low-fat curd
250 g Mascarpone (Italian double cream cheese)
7-10 Tbsp Mint

Directions

1
Beat the fat with 100 g sugar until foamy. Separate the eggs and stir in the egg yolks one by one. Mix flour with starch and baking powder. Stir in alternately with the milk. Beat the egg whites until stiff, adding 75 g of sugar. Fold into the fat-egg mixture.
2
Stir poppy seed mixture with 3 tablespoons of dough until smooth. Fill the remaining dough into a greased springform pan (26 cm Ø). Add the poppy seed mixture and fold in spirally. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 45 minutes. Take out and let rest for about 10 minutes. Remove from the mould and let the base cool down. In the meantime, peel apples, remove core and cut into medium-sized cubes. Put the diced apples with 5 tablespoons of apple juice, 50 g sugar and half of the lemon juice in a pot and steam for about 5 minutes. Stir pudding powder with remaining apple juice until smooth, stir into the boiling apple stock, thicken with it and bring to the boil again. Let it cool down for about 30 minutes. In the meantime, stir quark with mascarpone, remaining lemon juice, lemon peel and 50 g sugar until smooth.
3
Remove from the mould and let the base cool down. In the meantime, peel apples, remove core and cut into medium-sized cubes. Put the diced apples with 5 tablespoons of apple juice, 50 g sugar and half of the lemon juice in a pot and steam for about 5 minutes. Stir pudding powder with remaining apple juice until smooth, stir into the boiling apple stock, thicken with it and bring to the boil again. Let it cool down for about 30 minutes. In the meantime, stir quark with mascarpone, remaining lemon juice, lemon peel and 50 g sugar until smooth. Close a cake ring around the base. Spread cream on top. Spread apple compote on top and put in a cool place for about 1 hour. Decorate with lemon balm. Makes about 16 pieces
4
Close a cake ring around the base. Spread cream on top. Spread apple compote on top and put in a cool place for about 1 hour. Decorate with lemon balm. Makes about 16 pieces
5
waiting time approx. 2 hours