Apple Quarter Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dice marzipan. Cream fat, marzipan, 75 grams of sugar and salt. Stir in eggs one after the other. Mix flour and baking powder, stir briefly into the mixture. Fill the dough into a greased springform pan ( 26 cm Ø) and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 30 to 35 minutes.

2. 2

   Remove from the tin and let it cool down on a cake rack. Soak the gelatine. Wash apples. Cut out two thin slices of each apple from the middle (leave the stems and core on the slices). Cut two apple halves into slices, the rest into small cubes. Sprinkle the cubes with two tablespoons of lemon juice. Bring 100 millilitres of lemon juice and water to the boil. Steam apple slices and slices in portions for three minutes at low heat, drain well. Mix quark, remaining sugar, vanillin sugar, lemon peel and remaining lemon juice. Squeeze the gelatine, dissolve at low heat, stir into the quark mixture. Whip cream until stiff. Place the cake base on a plate.

3. 3

   Steam apple slices and slices in portions for three minutes at low heat, drain well. Mix quark, remaining sugar, vanillin sugar, lemon peel and remaining lemon juice. Squeeze the gelatine, dissolve at low heat, stir into the quark mixture. Whip cream until stiff. Place the cake base on a plate. Fold over with the springform pan or a cake rim. As soon as the quark mixture begins to set, fold in the cream and apple cubes. Spread the cream on the marzipan base. Put the cake in a cool place for two hours. Loosen the crust. Cover with steamed apple slices and slices and serve decorated with lemon balm leaves. Makes 16 pieces

4. 4

   As soon as the quark mixture begins to set, fold in the cream and apple cubes. Spread the cream on the marzipan base. Put the cake in a cool place for two hours. Loosen the crust. Cover with steamed apple slices and slices and serve decorated with lemon balm leaves. Makes 16 pieces

5. 5

   1340m kJ/ 320 kcal