Blueberry Apricot Tart
- For the pastry
- 200 grams Pastry flour
- 4 teaspoons Baking powder
- 2 tablespoons sugar
- 100 grams Quark
- Each 4 tablespoons milk and vegetable oil
For the pastry: Mix flour, baking powder and sugar in a bowl. Add quark, milk and oil and mix with the dough attachment of the hand mixer, then knead with your hands into smooth pastry.
For the topping: Blanch apricots for 1-2 minutes in boiling water, rinse in cold water and peel, halve and pit apricots, Roll put pastry between two sheets of parchment paper. Line tart pan (28 cm in diameter) (approximately 11 inches) with pastry, making an edge all around. Top with apricots and sprinkle with sugar. Bake in preheated oven at 200°C (gas mark 3-4, fan oven 180°C) (approximately 400°F) for about 20-25 minutes.
Clean blueberries. Combine redcurrant jelly and water and bring to a boil, combine with blueberries. Spread blueberries on apricots and serve.