Apricot tart with lattice

Ingredients for 1 servings:

• 1 can apricot(s), halves, 480 g drained weight
• 250 ml milk
• 1 pack of pudding powder, for baking-stable pudding cream
• 300 g wheat flour
• 1 packet of baking powder
• 125 g low-fat curd cheese
• 100 ml milk
• 100 ml sunflower oil
• 1 pinch of salt
• 75 g sugar
• 1 packet of vanilla sugar
• Flour , for the work surface
• Milk, for brushing
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Quark-oil dough, for 12 pieces

Preheat oven to 150°C fan/convection oven, 170°C top/bottom heat, gas mark 2-3. Grease a 26cm baking tin. Drain the apricots in a sieve. Beat the milk and custard powder in a tall mixing bowl for 1 minute on low speed, then for about 1 minute on high speed until creamy. For the quark and oil dough, mix the flour and baking powder and place in a mixing bowl. Add the remaining ingredients and mix everything with a dough hook until smooth. Do not knead for too long, otherwise the dough will stick. Divide the dough in half and roll one half out into a round disc on a lightly floured surface and place in the greased tin, pulling up a 2cm edge. Spread the custard cream on top, then place the apricots on top, curved side up. Roll out the next half of the dough into a round shape and either cut it into a lattice with a lattice cutter or cut it into strips about 1-2 cm long with a knife and arrange them in a lattice pattern on top of the apricots. Brush with a little milk and bake for 45 minutes. Remove the cake from the tin and let it cool. Dust with powdered sugar before serving. A dollop of cream is a must!