Peach Tart

Name: Peach Tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 8-10 Peaches (about 1 kg); 125 g Low-fat curd; 60 g Sugar; 1 package Vanillin sugar; 4 TABLESPOONS Milk; 4 TABLESPOONS Oil; 1 pinch Salt; 250 g Flour; 1 package Baking Powder; 4 TABLESPOONS Apricot Jam; 2 TABLESPOONS Sugar crystals; 4 TABLESPOONS Schmand; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

8-10 Peaches (about 1 kg)
125 g Low-fat curd
60 g Sugar
1 package Vanillin sugar
4 TABLESPOONS Milk
4 TABLESPOONS Oil
1 pinch Salt
250 g Flour
1 package Baking Powder
4 TABLESPOONS Apricot Jam
2 TABLESPOONS Sugar crystals
4 TABLESPOONS Schmand
7-10 Tbsp Fat and flour

Directions

1
Scald and skin peaches hot. Cut in half and remove stone. Cut fruit halves into slices. Stir quark, sugar, vanillin sugar, milk, oil and salt until smooth. Mix flour and baking powder, stir gradually into the quark mixture.
2
Finally knead into a smooth dough. Grease a tart mould with removable base (28 cm Ø) and dust with flour. Roll out the dough round (approx. 32 cm Ø), place it in the tin and press it down.
3
Spread peach slices spirally on top. Warm the jam and spread on the peaches. Bake the tart in the preheated oven (electric: 200 °C/ gas: level 3) for 25-35 minutes in the lower third.
4
Let it cool down and sprinkle with sugar crystals. Serve with sour cream. Makes about 12 pieces.