Apple Quark Tartlet

Name: Apple Quark Tartlet
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 Eggs (Gr. M); 180 g Flour; 80 g butter/margarine; 12 g + 12 g + 3 g diabetic sweetness; 1 pinch Salt; 7-10 Tbsp Fat and flour; 100 g Apple compote; 200 g Low-fat curd; 7-10 Tbsp grated rind of 1 untreated lemon

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

2 Eggs (Gr. M)
180 g Flour
80 g butter/margarine
12 g + 12 g + 3 g diabetic sweetness
1 pinch Salt
7-10 Tbsp Fat and flour
100 g Apple compote
200 g Low-fat curd
7-10 Tbsp grated rind of 1 untreated lemon

Directions

1
Separate 1 egg. Knead flour, cold fat in pieces, 1 egg yolk, 12 g diabetic sweetener and salt with the dough hooks of the hand mixer. Then knead to a smooth dough with your hands. Cool for about 30 minutes
2
Lightly grease 8 brioche or tartlet cups (approx. 7 cm Ø) and dust with a little flour. Roll out dough thinly on a little flour. Cut out 8 circles (each approx. 9 cm Ø) and place them in the moulds. Spread the compote evenly on top
3
Separate the other egg. Stir the quark, egg yolk, lemon rind and 12 g diabetic sweetener until smooth. Beat 2 egg whites until stiff, fold in. Spread the mixture over the compote
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Turn out the tartlets and let them cool down. Sprinkle with 3 g diabetic sweetness