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 msp. baking powder; 100 g + 75 g sugar; 1 pinch Salt; 1 package Vanillin sugar; 125 g cold butter/margarine; 5 Eggs (Gr. M); 1 kg fresh or 2 glasses; 7-10 Tbsp Sweet/sour cherries; 1 can(s) (425 ml) Apricots; 250 g Edible quark (40 % fat); 7-10 Tbsp 1 P. Sauce powder "Vanilla; 7-10 Tbsp (to boil; for 1/2 l milk); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Sugar crystals

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g flour, 1 msp. baking powder
100 g + 75 g sugar
1 pinch Salt
1 package Vanillin sugar
125 g cold butter/margarine
5 Eggs (Gr. M)
1 kg fresh or 2 glasses
7-10 Tbsp Sweet/sour cherries
1 can(s) (425 ml) Apricots
250 g Edible quark (40 % fat)
7-10 Tbsp 1 P. Sauce powder "Vanilla
7-10 Tbsp (to boil; for 1/2 l milk)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Sugar crystals

Directions

1
Knead flour, baking powder, 100 g sugar, salt, vanillin sugar, fat in pieces and 1 egg first with the dough hooks of the hand mixer and then with your hands until smooth. Cover and chill for about 30 minutes.
2
Wash, stalk and stone the cherries. Drain the apricots and cut into slices. Mix quark, 75 g sugar, 4 eggs and sauce powder
3
Roll out the shortcrust pastry on a little flour and make it round (approx. 30 cm Ø). Place in a greased spring or tart tin with removable base (26 cm Ø). Press down slightly at the edge. Prick the base several times and sprinkle with breadcrumbs
4
Spread cherries and apricots on top. Pour over it. Bake in the preheated oven on the lowest level (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 50 minutes. Let them cool down
5
Remove the tart from the mould. Sprinkle with sugar crystals. Serve with crème fraîche