Mix the flour and salt. Finely dice the butter and distribute the quark (pour off any liquid or squeeze out) evenly over it. Finely chop all ingredients with a knife and then work them into a smooth dough with your hands. Cool wrapped in foil for at least 2 hours.
Peel, core and quarter the pears. Spread the sugar evenly on the bottom of a coated baking pan (28 cm). Melt and caramelize in the lower part of the oven preheated to 180 degrees. The sugar turns light brown. Place the pear quarters close together on the caramelized sugar. Spread the vanilla sugar and flakes of butter on top. Cook in the lower part of the oven at 180 degrees for about 30 minutes (sample with a fork).
Then let cool down a bit. In the meantime, roll out the dough into a round shape, approx. 3 cm more in diameter than the baking pan. Place the sheet of pastry on top of the pears, tuck the protruding edge loosely between the baking pan and the pears. Bake in the lower part of the oven at 200 degrees for about 30 minutes. Let the tart cool down a bit and then turn it upside down. The lid is then the bottom and the cake is nicely covered with a little caramel. Tastes best warm with semi-hard whipped cream. Can also be served as a dessert.
You should make sure that there is not too much liquid in the pan after the pears have been cooked, except for about 4 tablespoons if necessary. Otherwise the caramel layer will dissolve. You can use a special tart pan or a normal springform pan.
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