Cherry-apricot tart

Name: Cherry-apricot tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 1 knife tip Baking Powder; 175 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 5 Eggs (size M); 125 g Butter or margarine; 2 (à 720 ml, drained weight 350 g) Glasses of cherries; 1 can(s) (425 ml) Apricots; 250 g Edible quark (40 % fat); 1 package Sauce powder "Vanilla flavor; 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Crème fraîche and mint

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
1 knife tip Baking Powder
175 g Sugar
1 pinch Salt
2 packages Vanillin sugar
5 Eggs (size M)
125 g Butter or margarine
2 (à 720 ml, drained weight 350 g) Glasses of cherries
1 can(s) (425 ml) Apricots
250 g Edible quark (40 % fat)
1 package Sauce powder "Vanilla flavor
1 TABLESPOON Breadcrumbs
1 TABLESPOON Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Crème fraîche and mint

Directions

1
For the short pastry, place flour, baking powder, 100 g sugar, salt, 1 packet vanilla sugar, 1 egg and fat in flakes in a mixing bowl and knead into a smooth dough with the dough hooks of the hand mixer.
2
Knead again with your hands. Cover and put in a cool place for about 30 minutes. In the meantime drain cherries and apricots well. Cut the apricots into slices. Put quark, remaining sugar, remaining vanilla sugar, eggs and sauce powder in a bowl and mix with the whisk of the hand mixer.
3
Roll out the dough into a circle (30 cm Ø) on a floured work surface, place in a well greased mould (Lift-Off mould 26 cm Ø), press down the rim and prick the base several times with a fork.
4
Sprinkle with breadcrumbs, add cherries and apricots and spread the quark egg glaze over it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 50 minutes on the lowest rack.
5
Remove from the oven and let it cool down on a grid. Remove from the mould, sprinkle with sugar crystals and serve with a dash of crème fraîche and mint to taste. Makes about 12 pieces.