Delicate Apricot Quark Tart

Mix flour, salt and 90 g sugar in a bowl and make a well in the center.

Cut cold butter into small pieces, distribute around the well, add 1 egg into the well and about 3 tbsp lukewarm water.

Quickly knead everything into a smooth dough, shape into a ball and wrap in cling film.

Chill the dough in the refrigerator for about 30 minutes.

Drain the apricots from the can.

Preheat the oven to 180 °C fan (200 °C conventional) and grease a 26 cm springform or pie dish.

Beat the quark with 100 g sugar, a pinch of salt, cream, cornstarch, 4 eggs and the grated lemon zest until smooth.

Roll out the chilled dough between cling film, line the tin with it and form a rim.

Pour in the quark mixture and smooth the surface.

Place the apricots on the quark mixture with the cut side facing down.

Bake the tart for 40–50 minutes until the filling is set at the edges and the center still slightly wobbly.

Let the tart cool in the tin, then remove and dust with powdered sugar before serving.