Cheese and fruit tart

Name: Cheese and fruit tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 250 g Flour; 125 g Butter or margarine; 150 g Sugar; 7-10 Tbsp Salt; 1 Egg yolk (size M); 2 Eggs (size M); 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Peel and juice of 1 untreated lemon; 500 g Low-fat curd; 1 kg Peach (about 6 pieces); 150 g Blackberries; 4 TABLESPOONS redcurrant jelly; 7-10 Tbsp Mint; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Parchment and legumes

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

250 g Flour
125 g Butter or margarine
150 g Sugar
7-10 Tbsp Salt
1 Egg yolk (size M)
2 Eggs (size M)
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Peel and juice of 1 untreated lemon
500 g Low-fat curd
1 kg Peach (about 6 pieces)
150 g Blackberries
4 TABLESPOONS redcurrant jelly
7-10 Tbsp Mint
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Parchment and legumes

Directions

1
Knead flour, fat, 50 g sugar, 1 pinch of salt and egg yolk to a short pastry. Cover and put in the fridge for about 1/2 hour. For the filling, add eggs, remaining sugar, vanillin sugar and 1 pinch
2
Stir in pudding powder, lemon peel and lemon juice. Stir in the quark as well. Roll out the short pastry on a floured work surface to a circle (approx. 32 cm Ø). Place in a greased tart tin with a removable base (28 cm Ø).
3
Prick several times with a fork. Line with parchment. Place the pulses on top and pre-bake in a preheated oven (electric range: 200 ° C/ gas: level 3) for approx. 10 minutes. Remove parchment and pulses.
4
Pour the filling onto the base and bake the cake for another 30-35 minutes at the same temperature. Let it cool down. Wash, halve, stone and slice the peaches. Sort blackberries, wash briefly and halve if necessary.
5
Cover cake with peaches and blackberries. Warm the jelly and drizzle over the fruit. Let it set. Serve decorated with mint. Makes about 12 pieces.