Grape – Poppy – Tart
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g quark
- 4 tablespoon oil, neutral
- 1 egg yolk
- 2 tablespoon sugar
- 2 packs vanilla sugar
- 200 g flour
- 2 teaspoons baking soda
- salt
- some fat for the shape
- 500 g rapes, seedless, liht-colored small ones
- 0.5 ½ lemon (s), untreated
- 4 egg (s)
- 50 grams sugar
- 200 g butter, soft
- 100 g almond (s), round
- 200 g poppy seed bakin
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the quark with oil, egg yolk, sugar and vanilla sugar until smooth and knead in the flour mixed with baking powder and a pinch of salt, if necessary knead in 1-2 tablespoons of water if the dough is too firm.
- Pluck the washed grapes from the stems. Wash the lemon with hot water, dry it and finely grate the peel. Separate the eggs and beat the egg whites until stiff, sprinkling in 1 tablespoon of sugar and a pinch of salt.
- Beat the butter with the egg yolks and the remaining sugar until frothy, then mix in the almonds, poppy seeds and lemon zest. Carefully fold in the egg whites.
- Roll out the dough to the size of the tart pan, place it in the greased pan and pull up an approx. 2 cm high edge. Spread the grapes on the dough and then spread the poppy seed mixture on it and bake everything in the oven preheated to 180 ° C on the middle rack for about 45 minutes. After cooling, dust with the icing sugar.
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