John Myers
Ingredients for 1 servings:
- 100 g margarine
- 200 g flour
- 75 g sugar
- 1 packet of vanilla sugar
- ½ tsp baking powder
- 1 egg(s)
- 1 pack of vanilla pudding
- 40 g sugar
- ½ liter of milk
- 250 g quark
- 2 large apples, e.g. Pink Lady
- Breadcrumbs for the mold
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
for 6 tartlet cases
For the dough, mix together the margarine, sugar, egg, and vanilla sugar. Stir in the flour and baking powder and quickly knead with your hands until smooth. Divide the shortcrust pastry into 6 equal portions and press evenly into 6 small, greased tartlet cases dusted with breadcrumbs. Bake in an oven preheated to 170°C (340°F) on the middle rack for about 15-20 minutes. Turn out and let cool. Meanwhile, cook the vanilla pudding according to the instructions. Fold the quark into the warm pudding. Add a little more sugar to taste, if desired. Spread the pudding-quark mixture onto the cooled shortcrust pastry bases. You will need about half. Peel and chop the apples. Sauté them in a pan, sprinkle with sugar, and let them caramelize slightly. Distribute the stewed apples among the tartlets.
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