Pastry Squares with Fruit
- For the pastry
- 200 grams
- 100 grams
almonds (blanched, ground)
- 200 grams
- 1 teaspoon
- 1 tablespoon
Sugar (for rolling the dough)
- For the filling
- 500 grams
- 1 package
Instant pudding mix (vanilla flavor, for 500 ml or 2 cups of liquid)
- 2 tablespoons
- For preparation
Sugar (for sprinkling)
For the pastry, pour the flour, almonds, butter, egg yolks, sugar, salt and cream into a bowl and mix with the dough hook of an electric hand mixer until crumbly. Pour out onto a work surface and knead quickly. Wrap in foil and refrigerate for 1 hour.
In the meantime, preheat the convection oven to 180°C (approximately 350°F).
For the topping, drain the apricots, mandarins and pears and cut the pears into strips.
Pour the cherries with juice and the rinsed currants into a saucepan. Remove some of the juice and stir with the cornstarch until smooth, then pour back into the saucepan. Bring to a boil while stirring, thicken and sweeten to taste.
Roll out 2/3 of the dough thinly and place on a baking sheet.
For the filling, separate the egg. Beat the two egg whites until stiff. Stir the quark with the instant pudding, egg yolk and sugar until smooth, then fold in the egg whites. Spread on the dough.
Roll out the remaining 1/3 of dough and cut into strips. Beat the egg white until stiff and brush the strips, then sprinkle with sugar.
Lay the strips on top of the filling to create a lattice with about 20 small rectangles. Fill each rectangle with the prepared fruit.
Bake in the preheated oven for about 30-40 minutes, until golden brown. If the dough is browning too quickly, cover with aluminum foil.
Remove from the oven, glaze the cake with warmed apple jelly and refrigerate to chill. Slice and serve.