Apricot Quark Tart

Ingredients

Directions

1. 1

   Knead the flour, sugar, almonds, 1 egg and butter in small pieces first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Cover and chill for about 30 minutes. Drain the apricots. Wash fresh apricots, dab dry, halve and stone. Separate 2 eggs.

2. 2

   Whisk the egg yolks, vanilla sugar and sugar with a whisk until white and creamy. Add pudding powder and quark and mix. Beat egg whites until stiff and fold in. Grease tart tin with lift-off base (26 cm Ø). Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the mould with the dough, pressing the rim well down. Spread the quark mixture in the mould. Spread apricots on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-55 minutes until golden brown. In the meantime, put jam and 1 tablespoon of water in a pot, bring to the boil and then pass through a fine sieve.

3. 3

   Line the mould with the dough, pressing the rim well down. Spread the quark mixture in the mould. Spread apricots on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-55 minutes until golden brown. In the meantime, put jam and 1 tablespoon of water in a pot, bring to the boil and then pass through a fine sieve. Remove the tart, let it cool down briefly, spread with the jam and decorate with lemon balm. Whipped cream tastes good with it

4. 4

   30 minutes waiting time