- For the topping
- 2 cans Apricots (Drained, 480 grams)
- 500 grams Quark
- 100 grams Sugar
- 1 pinch Salt
- 200 milliliters Whipping cream
- 4 Eggs
- 1 teaspoon grated Lemon peel
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg and about 3 tablespoons of lukewarm water into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
For the topping: drain apricots. Mix quark with sugar, salt, cream, eggs and lemon zest.
Roll out pastry between 2 sheets of baking paper thinly. Butter tart pan and line with pastry, making an edge all around. Fill with quark mixture and arrange apricots on the top. Bake in preheated oven at 200°C (approximately 400°F) for 40-45 minutes. Remove and cool in the pan. Warm apricot jam, stirring, and spread on the cake. Let dry. Dust with powdered sugar and serve.