Fruit Tart with Fresh Herbs
Ingredients
- For the crust
- 250 grams Pastry flour
- 100 grams sugar
- 1 Tbsp Vanilla sugar
- 1 pinch salt
- 1 egg (beaten)
- 125 grams cold butter (cubed)
- 2 Tbsps milk
- Pastry flour (rolling out)
- Parchment paper (for blind baking)
- Legume (for blind baking)
- For the filling
- 250 grams Quark (40% fat)
- 250 grams Vanilla yogurt
- 2 Tbsps Lime juice
- 1 packet Vanilla sugar
- 1 Tbsp fresh Basil (finely chopped)
- 1 lg can Peaches
- 3 Tbsps Blueberries
- 1 Pear
- 1 egg white
- chopped Fresh herbs (such as sage, mint, basil, lemon balm)
Preparation steps
For the crust: Mix the flour, sugar, vanilla sugar and salt together. Make a well in the center and add the egg. Evenly distribute the butter cubes and knead everything together. Slowly add the milk and knead until a smooth dough is formed. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll the dough out onto a floured surface until it's slightly larger than the tart pan. Transfer the dough to the tart pan, cover with parchment paper and fill with beans. Bake for about 25 minutes. Remove from oven, discard the parchment paper and beans and allow to cool.
For the filling: Whisk together the quark, vanilla yogurt, lime juice, vanilla sugar and basil. Spread into the bottom of the tart crust.
Drain the peaches and cut into thin slices. Rinse and dry the blueberries. Peel the pear, quarter and remove the core. Cut the pear into thin slices. Arrange the fruit slices and blueberries on top of the yogurt mixture. Whisk the egg white until frothy. Toss the fresh herbs in the egg white and then the powdered sugar. Evenly distribute over the fruit. Serve immediately.
