Soft Cheese and Stone Fruit Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
1
- For the pastry
- 1.333 cups all-purpose flour
- ½ cup Almond flour
- 0.333 cup sugar
- 1 egg
- ⅔ cup butter (chopped)
- soft butter (for the tart tin)
- For the topping
- 1 ¾ cups Quark
- 1 ⅛ cups cream cheese
- 0.333 cup sugar
- ½ tsp vanilla extract
- ½ unwaxed lemon (juiced, zest grated)
- ⅞ cup cream
- 4 eggs
- 1 Tbsp Corn starch
- 3 cups canned Apricot (drained)
- powdered sugar
Preparation steps
1.
Pile the flour and the almonds on the work surface and stir in the sugar and a pinch of salt. Create a well in the middle, crack the egg into it and place the butter around the well. Chop up all the ingredients with a knife to create crumbs. Quickly knead into a pastry with your hands. If necessary add a little water or flour. Shape into a ball, wrap in clingfilm and chill for 30 minutes.
2.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a tart tin.
3.
Mix together the quark, cream cheese, sugar, vanilla extract, lemon juice and zest, the cream, eggs and the cornflour.
4.
Roll out the pastry between two sheets of baking paper and place it in the tart tin creating an edge all the way round. Pour in the cheese mixture, spread evenly and place the apricots with the cut side down on top, pressing them into the mixture gently.
5.
Bake for around 50 minutes. If the tarts gets too dark, cover with baking paper. Remove from the oven and leave to cool in the tin. Serve dusted with icing sugar.
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