Fine cheese-grape tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Take the puff pastry out of the fridge and let it rest in the package for about 10 minutes. Mix quark, eggs, lemon juice, sugar and vanillin sugar. Wash the grapes, dab dry and pluck from the stalks. Grease a tart tin (top 23 cm Ø; bottom 21 cm Ø) with lift-off base. Roll out the puff pastry on the baking paper, brush with water, fold crosswise and remove the baking paper.

2. 2

   Roll out to approx. 35 x 35 cm on a lightly floured work surface. Place the dough in the tin, press it against the tin and sprinkle the base with breadcrumbs. Cut off the protruding edge to about 2 cm. Put half of the grapes into the mould, pour over the curd mixture and place the remaining grapes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes until brown and the curd mixture has set. Cover if necessary at the end. Remove the tart and let it cool down on a cake rack. Roast the almonds in a pan without fat until golden brown, remove. Stir jam with 1-2 tbsp.

3. 3

   Cover if necessary at the end. Remove the tart and let it cool down on a cake rack. Roast the almonds in a pan without fat until golden brown, remove. Stir jam with 1-2 tbsp. water in a small pot until smooth, bring to the boil and pass through a sieve. Spread the tarte with the jam thinly and sprinkle with almond flakes

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
370 kcal

CARBS
42 g

FATS
16 g

PROTEINS
13 g