Pear Raspberry Tart

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Pear Raspberry Tart
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
218
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories218 kcal(10 %)
Protein5 g(5 %)
Fat7.2 g(6 %)
Carbohydrates33 g(22 %)
Author of this recipe:

Ingredients

for
8
For the shortcrust
125 grams
Pastry flour (plus more for dusting)
1 generous pinch
30 grams
60 grams
2 tablespoons
cold Water
For the filling
100 grams
125 grams
1
50 grams
2
Juice of 1/2 Lemons
For the glaze
50 grams
2 tablespoons

Preparation steps

1.

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.

2.

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.