Apple Slices

Peel the apples and coarsely grate them. Simmer with the white wine and 10 g sugar in a pot for about 5 minutes. Then let cool, place in a sieve and let drain well. Reserve the cooking liquid.

Preheat the oven to 175 °C (fan). Line a baking sheet with parchment paper.

In a bowl, beat the quark, 50 ml milk, oil and 65 g sugar until smooth.

Mix the flour and baking powder, add to the quark mixture and quickly knead into a smooth dough. Roll the dough out on the prepared baking sheet.

Bake the dough base in the preheated oven for 20–25 minutes until lightly golden. Then let cool briefly.

Cook the vanilla pudding powder with the remaining milk and 10 g sugar according to the package instructions. Add the marzipan in pieces and dissolve completely in the hot pudding. Spread the cream on the still-warm dough base.

Evenly distribute the drained apples over the marzipan-pudding layer and sprinkle with cinnamon to taste.

Cook the clear tart glaze with the remaining sugar and 250 ml apple-wine liquid (top up with white wine if necessary) according to the package instructions. Quickly pour the hot glaze over the apples and let set.

Let the apple slices cool completely until the glaze is set. Then cut into pieces and serve.