Quark – Cherry – Tart
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g butter
- 150 grams flour
- 1 egg yolk
- 2 tablespoon sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
For the filling:
- 1 glass cherry (s) (720 ml)
- 125 g butter
- 125 g suar
- 1 packet vanilla sugar
- 2 egg (s)
- 1 pck.pudding powder, vanilla flavor (for 500 ml milk)
- 1 tablespoon lemon juice
- 1 lemon (s), grated zest from an untreated one
- 500 g quark, lean
- 1 pack cake icing, course
- 0.25 liter ¼ grape juice, lighter
- Fat for the shape
- Breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Knead the fat in pieces, flour, egg yolk, sugar, vanilla sugar, salt and approx. 2 tablespoons of cold water to form a smooth dough. Cover and cool for approx. 30 minutes.
- Drain the cherries. Mix the fat and sugar with the vanilla sugar until frothy. Add eggs. Stir in the pudding powder, lemon juice and zest. Stir in the quark.
- Roll out the dough on a lightly floured work surface, place in a greased dish sprinkled with breadcrumbs. Spread quark mixture on top and top with cherries.
- Bake in a preheated oven at 200 ° C for about 45 minutes. Let cool down.
- Mix the cake glaze and juice in a saucepan. Bring to the boil while stirring. Pour the topping evenly over the tart from the center and allow to solidify.
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