Sheet Pan Apple Tart
The quark layer gives the apple pie from the tin a certain lightness and supplies the body with muscle-building proteins and bone-strengthening calcium. Thanks to the apples, the tin pie also scores with the immune booster vitamin C and the digestive fibre pectin.
Does the light apple pie from the tray look too boring? You are welcome to top it as you please! Here, for example, icing sugar made from raw cane sugar, chopped almonds or some vanilla sauce is perfect.
- For the shortcrust
- 300 grams Pastry flour
- 160 grams butter
- 3 tablespoons milk
- 2 egg yolks
- 100 grams sugar
- Pastry flour (for the work surface)
- Parchment paper
For the shortcrust, cut the butter into small pieces. Combine flour, butter, milk, egg yolks and sugar quickly into a smooth dough. Shape into a disc, cover and refrigerate for 1 hour.
Preheat oven to 200°C (approximately 400°F).
Line a baking sheet with parchment paper. Roll out dough and press into the baking sheet.
Use a fork to prick the dough several times. Pre-bake for about 15 minutes.
For the topping, peel apples, halve, cores, and cut into eight pieces Sprinkle with lemon juice.
Separate the eggs. Stir together the quark, cottage cheese, sour cream, egg yolks, sugar, vanilla sugar, grated lemon zest and cornstarch. Whip egg whites until stiff and fold into the quark mixture.
Cut 1/4 of the apple slices into very small pieces and gently fold into the quark mixture.
Spread the quark mixture over the crust. Decoratively top with remaining apple slices.
Bake for about 40 - 50 minutes.
Remove the tart from the oven. Warm the apricot jam and brush over the apples. Serve warm.