Pear Raspberry Tart
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 218 kcal | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7.2 g | (6 %) | ||
| Carbohydrates | 33 g | (22 %) |
Ingredients
- For the shortcrust
- 125 grams Pastry flour (plus more for dusting)
- 1 generous pinch Baking powder
- 30 grams sugar
- 60 grams Margarine
- 2 Tbsps cold water
- For the filling
- 100 grams Frozen raspberry
- 125 grams Quark
- 1 egg
- 50 grams sugar
- 2 Pear
- Juice of 1/2 lemons
- For the glaze
- 50 grams Apricot jam
- 2 Tbsps water
Preparation steps
For the shortcrust: Mix flour and baking powder in a bowl. Add sugar, margarine (cut into pieces) and water and knead quickly into a smooth dough. Wrap in plastic wrap and chill for 30 minutes in the refrigerator. Roll out dough on lightly floured surface to a rectangle (about 19 x 29 cm) (approximately 7 1/2 x 11 1/2 inches). Fit into a tart tin (17.5 x 27.5 cm) (approximately 7 x 11 inches), pressing up the side. Prick dough several times with a fork. Bake in preheated oven at 180°C (approximately 350° F) for about 10 minutes. Let cool slightly.
For the filling: Let raspberries thaw in a colander. Mix quark with egg and sugar. Spread mixture on crust. Cut pears into quarters, remove the seeds, peel and cut into wedges. Drizzle with lemon juice and place on the filling mixture. Nestle raspberries into gaps around pears. Bake until set, about 20 minutes.
For the glaze: Mix apricot jam with water, bring to a boil and strain through a sieve. Brush over fruit to glaze and let set before serving.
