Drain the fruit cocktail. Knead flour, 125 g fat, 100 g sugar and 1 pinch of salt to a crumble dough. Line a box form (25 cm long) with baking paper and press half of the dough firmly as a base.
Spread fruit on top. Cream remaining fat and sugar. Stir in lemon peel and lemon juice. Add eggs. Stir in curd and sauce powder. Spread the quark mixture on the fruits. Mix remaining crumbled dough and pistachios and crumble over.
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 50 minutes. Remove from the oven, allow to cool slightly and lift out of the mould. Dust with icing sugar before serving. Results in about 18 pieces.