Fruit tart with mascarpone cream and fruit

Name: Fruit tart with mascarpone cream and fruit
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 75 g Butter or margarine; 125 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 4 TABLESPOONS Milk; 1 package (500 g) Low-fat curd; 1 package (250 g) Mascarpone; 3-4 Tbsp Lemon juice; 1 can(s) (425 ml; 250 g by weight) Apricots; 1/2 can(s) (425 ml; drained weight 250 g) Sliced kiwi fruit; 1 (approx. 175 g) Banana; 1/2 glass (370 ml; separation weight 190 g) Cocktail cherries; 1 package glaze; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

75 g Butter or margarine
125 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
4 TABLESPOONS Milk
1 package (500 g) Low-fat curd
1 package (250 g) Mascarpone
3-4 Tbsp Lemon juice
1 can(s) (425 ml; 250 g by weight) Apricots
1/2 can(s) (425 ml; drained weight 250 g) Sliced kiwi fruit
1 (approx. 175 g) Banana
1/2 glass (370 ml; separation weight 190 g) Cocktail cherries
1 package glaze
7-10 Tbsp Fat and breadcrumbs

Directions

1
Place the fat, 75 g sugar, 1 packet of vanillin sugar and salt in a mixing bowl and whisk until foamy. Add the eggs one by one and stir in. Mix flour and baking powder and stir in alternately with the milk in portions. Grease a fruit base form (24 cm Ø inside; 27 cm Ø outside) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.
2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Let it cool down on a cake rack and turn out of the tin. Mix quark, mascarpone, lemon juice, remaining sugar and vanillin sugar and spread on the cake base. Drain apricots and kiwi separately. Collect the apricot juice. Peel and slice the banana. Drain the cocktail cherries and remove the stalks. Halve the apricot halves and spread on the quark and mascarpone cream together with the other fruits. Measure 1/8 litre apricot juice and fill up to 1/4 litre with water. Put the cake glaze powder into a small pot and stir in the liquid bit by bit.
3
Drain the cocktail cherries and remove the stalks. Halve the apricot halves and spread on the quark and mascarpone cream together with the other fruits. Measure 1/8 litre apricot juice and fill up to 1/4 litre with water. Put the cake glaze powder into a small pot and stir in the liquid bit by bit. Bring to the boil while stirring and then distribute evenly over the fruit from the centre. Leave to set in the fridge for about 1 hour. Results in about 12 pieces