Summary

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

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Instructions

1. Knead the flour, powdered sugar, almonds, 1 egg and butter into a smooth dough. Cover and chill for about 30 minutes.
2. 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.
3. 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.
4. Spread the quark mixture in the pan and line it with the apricots.
5. Bake at 175 degrees for 40-55 minutes.
6. Briefly bring the jam to the boil. Take the tart out of the oven and spread the jam while it is still warm.