Poppy seed tart with apricots

Name: Poppy seed tart with apricots
Cook time: 1 h
Total time: 2 h
Yield: 16
Ingredients: 100 g cold butter; 150 g Flour; 50 g Icing sugar; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 500 g Cream curd; 4 Eggs (Gr. M); 100 g Sugar; 1 pck. Vanilla sugar; 30 g ground poppy seed; 25 g Common wheat semolina; 1 can(s) (à 850 ml) Apricots

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Poppy seeds give the popular fine nutty taste and harmonise perfectly with the fluffy cream curd cream. Together with sweet fruits a great ensemble

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

100 g cold butter
150 g Flour
50 g Icing sugar
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
500 g Cream curd
4 Eggs (Gr. M)
100 g Sugar
1 pck. Vanilla sugar
30 g ground poppy seed
25 g Common wheat semolina
1 can(s) (à 850 ml) Apricots

Directions

1
For the shortcrust pastry, first knead butter in pieces, flour, 50 g icing sugar and 2 tablespoons of ice-cold water with the dough hooks of the mixer, then quickly knead to a smooth dough with your hands. Roll out round (approx. 30 cm Ø) on some flour. Line a greased tart tin with the dough (26 cm Ø), pressing down the edges. Chill for about 1 hour.
2
For the cheese mixture, stir the quark, eggs, sugar and vanilla sugar until smooth. Stir in poppy seeds and semolina. Drain the apricots in a sieve.
3
Spread the cheese mixture on the short pastry. Spread the apricots on top with the convexity upwards. Bake the tart in the preheated oven (electric: 200 °C/circulating: 175 °C/gas: see manufacturer) on the lower rack for 30-35 minutes. Let it cool down. Dust with 1 tablespoon icing sugar.
4
That way there's no cracks: After half the baking time, take the cake out of the oven, make a 1 cm deep cut all around between the cheese mixture and the edge of the mould or short pastry and then finish baking.
5
Stay in shape: After baking, leave the cake to cool for about 1 hour in the open oven when switched off. Then the cake will not collapse so much.
6
Ready to serve: To cut the cheese, the cheese mixture must be very firm. Place the cake in the mould, preferably on a grid, and let it cool completely. This can take up to 7 hours depending on the height.