John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter
- 90 g sugar
- 1 egg(s)
- 1 pinch of salt
- 2 tbsp jam (raspberry)
- Flour , for the work surface
- Fat, for the shape
- 500 g low-fat curd cheese
- 80 g sugar
- 1 pinch of salt
- 200 ml sweet cream
- 4 eggs
- 250 g raspberries
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes
for 1 26 cm tart tin, 12 pieces
Knead the flour with butter, sugar, egg, and salt. Wrap in foil and let rest for 1 hour. Preheat oven to 175°C (350°F). Roll out the dough thinly on a floured surface. Grease a pan and line it with dough, pulling up an edge. If rolling it out doesn’t work so well, you can line the pan with small pieces of dough; just spread it all out well. Prick several times with a fork and pre-bake for 5-10 minutes. Mix the quark with the sugar, salt, cream, and eggs. Sort the berries, setting some aside for garnish and puree the rest. Remove the pastry base from the oven, spread a thin layer of jam, and spread the cheese mixture on top. Drop the berry purée, tablespoon by tablespoon, onto the dough and swirl it in with a fork to create a marbled effect. Bake in the oven for 30 minutes. Garnish with the whole berries before serving. Tip: You can use any other berries instead of raspberries. Very tasty with cooked, sugared strawberries that are still a bit chunky.
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