Apricot and Soft Cheese Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
1
- For the filling
- 1 tin Apricot (drained weight 480 g)
- 2 ¼ cups low-fat Quark
- ½ cup sugar
- 1 pinch salt
- ⅞ cup cream
- 4 eggs
- 2 Tbsps Corn starch
- 1 tsp grated Lemon peel
- In addition
- butter (for the tin)
- powdered sugar (for dusting)
Product recommendation
Can be frozen
Preparation steps
1.
Put the flour in a heap on a work surface, mix with the salt and sugar and make a well in the centre. Cut the cold butter into small pieces, scatter around the well and break the egg into the middle. Add about 3 tbsp lukewarm water and chop all ingredients with a knife until they resemble breadcrumbs. Quickly work to a dough with your hands, form into a ball, wrap in clingfilm and chill for about 30 minutes.
2.
Drain the apricots. Mix the quark with the sugar, salt, cream, eggs, cornflour and lemon peel.
3.
Roll the pastry out thinly between 2 sheets of baking parchment. Butter a tart tin and line with the pastry, cutting off the excess at the edge. Spread the quark mixture smoothly in the lined tart tin. Arrange the apricot halves on the quark mixture cut side down, pressing them in lightly. Bake in a preheated oven (200°C with fan) for 40 - 45 minutes. Take out and cool in the tin. Serve dusted with icing sugar.
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