Apricot Cheesecake Tarts
For the dough: Combine the flour, sugar, salt and chopped butter. Chop all ingredients together with a knife until crumbly then quickly knead with your hands until smooth. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling: Crumble the marzipan into a mixing bowl, add the eggs and beat until smooth. Stir in the sugar, Amaretto, cream, quark and pudding powder.
Grease the tart pan. Roll out the dough on a floured work surface and use to line the prepared pan. Sprinkle the base with crumbled cookies.
Arrange the apricots in the base of the tart pan, spread the filling over top and bake in a preheated oven (180°C) for 50 minutes.