Apricot Cream Pie

For the dough: Combine flour, sugar and salt in a bowl. Add pieces of butter, egg yolk and milk. Combine with a pastry cutter, then knead by hand until smooth. Shape into a ball, wrap in plastic and chill for 30 minutes.

For the filling: Drain quark in a sieve. Carve apricots crosswise, then blanch for 1-2 minutes. Drain and peel. Cut apricots in half and remove pits. Combine apricot liqueur and 25 grams (approximately 0.9 ounces) of powdered sugar. Add apricots and let cool.

Roll out dough on a floured surface so that it it slightly larger than the tart tin (30 cm or 12 inches in diameter). Press into the pan and prick several times with a fork. Cover with parchment paper and beans. Blind bake in an oven preheated to 190°C (approximately 375°F) for about 20 minutes. Remove and discard parchment and beans. Let cool slightly.

Separate eggs. Beat egg whites and sugar until stiff. Stir butter until creamy, gradually add remaining powdered sugar, 3 egg yolks, 1 teaspoon vanilla and lemon zest. Add quark mixture and fold in egg whites.

Distribute apricots onto dough and cover with filling. Bake for 10 minutes.