Apricot Curd Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g flour
- 75 g powdered suar
- 70 g almond (s), round
- 3 egg (s)
- 75 g butter, cold
- 1 large can apricot (s)
- 1 packet vanilla sugar
- 75 grams sugar
- 1 pck. Custard powder, (vanilla)
- 250 g low-fat quark
- 100 g sour cream
- apricot jam
Print Recipe
Pin Recipe Instructions
- Knead the flour, powdered sugar, almonds, 1 egg and butter into a smooth dough. Cover and chill for about 30 minutes.
- Drain the apricots. Separate 2 eggs. Beat egg yolks, vanilla sugar and sugar until creamy. Add the pudding powder, quark and sour cream, stir. Beat egg whites until stiff and fold in.
- Grease the tart or springform pan. Roll out the dough to a diameter of approx. 30 cm and use it to line a size 26 shape. Press the edge down.
- Spread the quark mixture in the pan and line it with the apricots.
- Bake at 175 degrees for 40-55 minutes.
- Briefly bring the jam to the boil. Take the tart out of the oven and spread the jam while it is still warm.
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