Plum tart with quark glaze

Name: Plum tart with quark glaze
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 200 g Flour; 150 g Sugar; 1 pinch Salt; 1 Egg yolk (size M); 125 g cold butter; 1 kg ripe plums; 1 pinch Cinnamon; 100 g Whipped cream; 150 g Low-fat curd; 1 package Vanillin sugar; 2 Eggs (size M); 2 TABLESPOONS ground almonds (without skin); 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

200 g Flour
150 g Sugar
1 pinch Salt
1 Egg yolk (size M)
125 g cold butter
1 kg ripe plums
1 pinch Cinnamon
100 g Whipped cream
150 g Low-fat curd
1 package Vanillin sugar
2 Eggs (size M)
2 TABLESPOONS ground almonds (without skin)
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
For the base, knead flour, 50 g sugar, salt, egg yolk and fat in flakes with your hands to make a short pastry. Cover and chill for about 1 hour. In the meantime, wash the plums, drain them, cut them in half and remove the stone. Mix 50 g sugar and cinnamon. For the icing, mix cream, quark, 50 g sugar, vanillin sugar and eggs with the whisk of the hand mixer. Roll out the short pastry on a floured work surface to a circle (approx. 29 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour.
2
Put the base in, pull up the rim about 2 cm and press it against the edge of the springform pan. Sprinkle the base with almonds. Place the plums in a spiral (with the tips pointing upwards). Sprinkle with cinnamon sugar. Pour the icing evenly over the plums and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove from the oven, place on a grid, allow to cool in the mould for about 30 minutes, remove from the edge of the springform pan and allow to cool in the mould. Remove from the mould and serve with whipped cream as desired
3
1 hour waiting time