Blackberry and Apricot Pie

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(1 vote)
Blackberry and Apricot Pie
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Health Score:
5,1 / 10
40 min.
ready in 2 h. 50 min.
Ready in

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie3,180 kcal(151 %)
Protein85 g(87 %)
Fat160 g(138 %)
Carbohydrates347 g(231 %)
Sugar added140 g(560 %)
Roughage14.7 g(49 %)
Vitamin A2.4 mg(300 %)
Vitamin D7.6 μg(38 %)
Vitamin E9.9 mg(83 %)
Vitamin K29.8 μg(50 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.8 mg(164 %)
Niacin21.5 mg(179 %)
Vitamin B₆0.8 mg(57 %)
Folate262 μg(87 %)
Pantothenic acid6.2 mg(103 %)
Biotin67.3 μg(150 %)
Vitamin B₁₂5.5 μg(183 %)
Vitamin C58 mg(61 %)
Potassium2,084 mg(52 %)
Calcium542 mg(54 %)
Magnesium178 mg(59 %)
Iron9.2 mg(61 %)
Iodine48 μg(24 %)
Zinc6 mg(75 %)
Saturated fatty acids93.1 g
Uric acid194 mg
Cholesterol1,027 mg
Complete sugar196 g


For dough
200 grams Pastry flour
1 pinch salt
75 grams sugar
100 grams cold butter
1 egg
For filling
250 grams Quark
50 grams sugar
1 pinch salt
100 milliliters Whipped cream
2 eggs
1 generous pinch grated Lemon peel
3 Apricot
200 grams Blackberry
4 sheets gelatin
100 milliliters white Grape juice
50 milliliters Apricot juice
For finishing
butter (for the tart tin)
2 Tbsps Apricot jam
powdered sugar (for dusting)
How healthy are the main ingredients?
BlackberryWhipped creamsugarsugarsaltegg

Preparation steps


For the dough, stir together the flour, salt and sugar and make a well in the center. Cut the butter into small pieces and transfer to the well. Add the egg and 2-3 tablespoons cold water. Cut the ingredients together with 2 knives or a pastry cutter until the mixture resembles coarse meal. Bring the dough together into a disc using your hands, cover in plastic wrap and refrigerate for 30 minutes. 


For the filling, mix the quark, sugar, salt, cream, eggs and lemon zest together. Preheat the oven to 200°C (approximately 400°F).

Roll out the dough between 2 sheets of plastic wrap until the size of the tart tin. Line the tin with the dough and form a crust. Evenly spread the filling on the dough and bake until golden brown, 35-40 minutes. Remove and allow to cool in the tin.


Blanch the apricots briefly in hot water, cool in ice water, peel, quarter and remove the pit. Rinse the blackberries and pat dry. Soften the gelatine in cold water. Combine the grape juice, apricot juice and 150 ml (approximately 2/3 cup) of water warm and dissolve the pressed out gelatin in it. Pour half of the gelatin mixture over the cooled tart and let firm up slightly. Decorate with the blackberries and apricots.  Carefully pour the remaining gelatin over the fruit. Let cool for 20 minutes. Then unmold, dust with powdered sugar and serve.