Coffee tart with apricots

Ingredients

Directions

1. 1

   Knead 100 g butter in pieces, 250 g flour, 75 g sugar, 1 packet vanilla sugar, cocoa, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Quickly work into a smooth dough with your hands. Wrap in cling film and chill for about 30 minutes. Put 50 g of dough aside. Roll out the rest of the dough into a circle (approx. 34 cm Ø) on a floured work surface. Line a springform pan (26 cm Ø) with it.

2. 2

   Pull the dough up about 4 cm along the edge. Prick the base several times with a fork. Put it in a cold place. Wash, halve and stone the apricots. Dissolve espresso powder in 2 tablespoons of warm water. Cream 100 g butter, 150 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Separate 3 eggs. Stir the egg yolks one after the other into the fat-sugar mixture. Stir in quark, pudding powder and espresso. Beat egg whites and 1 pinch of salt until stiff and fold in. Stir in the apricots.

3. 3

   Cream 100 g butter, 150 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Separate 3 eggs. Stir the egg yolks one after the other into the fat-sugar mixture. Stir in quark, pudding powder and espresso. Beat egg whites and 1 pinch of salt until stiff and fold in. Stir in the apricots. Put the quark mixture into the springform pan and smooth it down. Roll out the rest of the dough, pluck into pieces and place on the cheesecake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to cool in the mould on a rack. Decorate the cake with apricot wedges

4. 4

   Put the quark mixture into the springform pan and smooth it down. Roll out the rest of the dough, pluck into pieces and place on the cheesecake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to cool in the mould on a rack. Decorate the cake with apricot wedges

5. 5

   Waiting time approx. 30 minutes