Plum and Quark Tart
- For the dough
- 150 grams Pastry flour
- 100 grams butter
- 1 egg yolk
- 2 Tbsps Whipped cream
- 75 grams sugar
- 1 pinch salt
For the dough, mix the flour with butter, egg, cream, sugar and salt, and knead to a shortcrust pastry dough. Wrap the dough in plastic warp and chill for about 1 hour in the refrigerator.
For the filling, rinse the plums, pat dry, halve and remove the pits. Cut the plums into quarters.
Roll out the dough on a floured work surface and press into a lightly greased tart tin to form the crust. Pull up the edges and prick the crust all over with a fork.
Whip the cream. Mix the quark with eggs, sugar and lemon zest. Fold in the whipped cream. Spread the quark mixture into the tart crust and sprinkle with plums. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 35 minutes until golden brown.
Remove the tart tin from the oven and release the tart. Let the tart cool and serve lukewarm.