Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 450 g flour
- 250 g butter
- 125 g suar
- some rum or water
For the cream:
- 1 egg (s)
- 125 g suar
- 250 g quark
- 600 g sour cream
For covering:
- 500 g currants
- 2 tablespoon sugar
- 1 tablespoon cornstarch
- possibly milk, for brushing
Print Recipe
Pin Recipe Instructions
- Prepare the shortcrust pastry and refrigerate for at least 1 hour.
- Roll out about half of the dough and line the tart pan or a springform pan (28 or 30 cm) with it.
- Boil the currants with sugar and starch thickly over low heat and allow to cool.
- Beat the egg with sugar until creamy, stir with the quark and sour cream until smooth and spread on the pastry base. Spread the currant mixture on top.
- Roll out the remaining dough and place a grid over the mass. Press the edges well. Shape the rest of the dough into rolls and use them to fold the edge.
- Brush with a little milk if necessary.
- Bake at 180 ° C for about 35-45 minutes.
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