Apricot Quark Tart

Quickly knead flour, powdered sugar, ground almonds, 1 egg and cold butter into a smooth shortcrust dough.

Cover the dough and let it rest in the fridge for about 30 minutes.

Preheat the oven: fan 150 °C (conventional 175 °C).

Drain the apricots (for fresh apricots: halve and remove the stones). Separate 2 eggs.

Beat the egg yolks with vanilla sugar and sugar until pale and creamy, then stir in the pudding powder and quark.

Beat the egg whites until stiff and gently fold them into the quark mixture.

Grease a 26 cm tart pan. Roll the dough out on a floured surface into a circle (approx. 30 cm), line the pan with it and press the edge firmly.

Pour the quark mixture into the pan and arrange the apricots on top.

Bake the tart in the preheated oven for about 45 minutes.

Bring the apricot jam and 1 tbsp of water to a boil and pass through a fine sieve.

Remove the tart from the oven, let it cool briefly and brush with the warm jam; decorate with lemon balm if desired and serve with whipped cream.