Cheesecake tart with apples

Ingredients for 1 servings:

• 250 g wheat flour
• 50 g sugar
• 1 pinch of salt
• 125 g butter
• 1 egg(s)
• 200 g crème fraîche
• 250 g quark
• 2 vanilla pods
• 50 g cornstarch
• 3 apples
• 1 tbsp apricot jam

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

for a 28cm springform pan

For the base, tear the cold butter into small pieces with your fingers and knead it with the flour, sugar, salt, and egg to form a smooth dough. Chill for one hour. Roll out the base and place it in a 28 cm springform pan. The edge should be at least 3 cm thick. Tip: If using a 26 cm springform pan, trim the edge and cut out biscuits from the remaining dough. For the cheesecake, mix all the other ingredients up to and including the cornstarch until smooth. The cream should have a pleasant vanilla flavor (if you want to be cautious, use just the pulp of one pod, and instead of vanilla, you can also use 2 tablespoons of lemon juice and zest, then use 10 g more cornstarch). Spread the cheesecake over the dough. Peel the apples and slice them thinly. Arrange them fan-shaped over the dough. Bake in a preheated oven at 180 °C (top/bottom heat) for about 40 minutes on the middle rack. Heat 1 tablespoon of apricot jam and 2 tablespoons of water and spread over the warm cake. Note: If you have cut out cookies as per the tip above, distribute them on the cake 10 minutes before the end of the baking time.