Apple and Cranberry Tart
- For the pastry
- 200 grams
- 1 pinch
- 125 grams
- 2 tablespoons
For the pastry: combine flour, salt and butter and chop with a knife until crumbly. Add water and knead into a smooth pastry. Wrap in plastic wrap and refrigerate for 1 hour.
For the topping: peel apples, quarter and core, cut into thin slices. Rinse and drain cranberries and add to apples. Combine white wine with lemon juice and bring to a boil, pour over apples and cranberries and let cool. Drain well.
The oven to 180 ° C preheat.
Butter tart pan. Roll out pastry and line pan with it, making an edge all around. Separate egg. Beat egg whites until stiff, gradually add powdered sugar, beating constantly, until mixture is white and shiny. Combine quark with yogurt, egg yolk, lemon juice and cornstarch. Fold in egg whites and spread mixture on top of pastry.
Arrange apple slices on top in a fan pattern and spinkle with cranberries. Dot with butter flakes and bake in preheated oven at 180°C (approximately 350°F) for about 40-45 minutes. Remove from oven and sprinkle with plenty of cinnamon sugar. Serve lukewarm or cold.