Sangria fruit tart

Name: Sangria fruit tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 pack of (230 g) rolled out puff pastry (32 cm ø); 5 Oranges; 1 Lemon; 50 g Icing sugar; 200 g Edible quark (20 % fat); 1/2 (about 600 g; e.g. cantaloupe) Melon; 1 package glaze; 2 TABLESPOONS Sugar; 1/4 l Rosé wine

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 pack of (230 g) rolled out puff pastry (32 cm ø)
5 Oranges
1 Lemon
50 g Icing sugar
200 g Edible quark (20 % fat)
1/2 (about 600 g; e.g. cantaloupe) Melon
1 package glaze
2 TABLESPOONS Sugar
1/4 l Rosé wine

Directions

1
Put the puff pastry into a tart tin (28 cm Ø), prick the base with a fork and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes. Remove and let cool.
2
Meanwhile squeeze 2 oranges and lemon (results in approx. 1/4 litre). Put the juice into a pot and boil down to approx. 50 ml. Stir the boiled juice with icing sugar and quark until smooth. Peel remaining oranges so that the white skin is completely removed.
3
Remove the fillets from the parting skins with a sharp knife. Quarter the melon, remove the seeds and skin. Cut the flesh into pieces about 1 cm thick. Take the pastry base out of the mould and spread the cream on top.
4
Add orange fillets and pieces of melon staggered on the cream. Put the cake glaze with sugar in a pot. Slowly add wine while stirring. Bring to the boil and cover the cake with it. Let it cool down for about 15 minutes.
5
Results in about 12 pieces.