Orange and pomegranate tart (baking school)

Name: Orange and pomegranate tart (baking school)
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Ingredients: 100 g Butter; 200 g Flour; 50 g ground almonds without skin; 100 g + 2 tablespoons sugar; 1 pinch Salt; 1 egg (size M); 250 g Low-fat curd; 250 g Mascarpone; 1/2 package Almond-flavoured pudding powder; 1 TABLESPOON Sunflower oil; 50 g Almond kernels with skin; 1 untreated orange; 1/4 Pomegranate; 5 TABLESPOONS Orange juice; 5 TABLESPOONS White wine; 1 TABLESPOON Cornstarch; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Servings: 12

100 g Butter
200 g Flour
50 g ground almonds without skin
100 g + 2 tablespoons sugar
1 pinch Salt
1 egg (size M)
250 g Low-fat curd
250 g Mascarpone
1/2 package Almond-flavoured pudding powder
1 TABLESPOON Sunflower oil
50 g Almond kernels with skin
1 untreated orange
1/4 Pomegranate
5 TABLESPOONS Orange juice
5 TABLESPOONS White wine
1 TABLESPOON Cornstarch
7-10 Tbsp Flour
baking paper
7-10 Tbsp Dried peas

Directions

1
Knead butter, flour, ground almonds, 50 g sugar, salt and egg first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Roll out the dough between 2 layers of baking parchment round (approx. 26 cm Ø). Remove one layer of baking paper. Place the dough in a greased tart tin with lift-off base (approx. 22 cm Ø). Peel off the rest of the baking paper, press the dough on the edge, prick the base several times with a fork. Place the mould in a cool place for about 30 minutes.
2
For the cream, mix quark, mascarpone, 50 g sugar and pudding powder. Heat the oil in a pan, roast the almonds for about 5 minutes while turning, remove
3
Place 1 layer of baking paper in the tin on the dough, sprinkle with dried peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes on the bottom shelf
4
Take the tart out of the oven, remove the dried peas and baking paper. Pour the curd mixture onto the pastry base and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes, remove from oven. Let the cake cool down in the tin on a cake rack for approx. 2 hours
5
Wash the orange hot, grate dry and cut the peel into thin strips with a zest ripper. Peel the orange so that the white skin is completely removed. Cut the fruit into slices. Remove the pomegranate seeds from the white skin. Bring orange juice and white wine to the boil, except for 2 tablespoons. Stir 2 tablespoons sugar, starch and 2 tablespoons wine until smooth. Stir into the juice-wine mixture, bring to the boil again and simmer for about 1 minute. Remove the tart from the mould. Spread orange slices and pomegranate seeds on the tart. Spread the icing on the fruit. Chop the almonds coarsely and sprinkle on the cake
6
Preparation time approx. 1 hour 40 minutes. waiting time approx. 2 1/4 hours