Nectarine tart

Ingredients for 12 servings:

• 150 g flour
• 50 g hazelnuts, ground
• 100 g butter, ice-cold
• 1 egg(s)
• 50 g sugar
• 1 pinch of salt
• 500 g pulses for blind baking
• 500 g nectarine(s)
• 100 g raspberries
• 250 g cream cheese
• 50 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the flour and ground hazelnuts in a bowl. Cut the butter into small cubes and add. Add the egg, sugar, and salt, and mix everything with the dough hook of a hand mixer until you have a smooth dough. Shape the dough into a ball, wrap it in foil, and let it rest in the refrigerator for at least 30 minutes. Preheat the oven to 200 degrees Celsius. Grease a 26 cm springform pan. Roll out the dough and place it in the pan, forming a rim about 2 cm high. Prick the base several times with a fork. Cover with aluminum foil, sprinkle with the pulses, and bake in the center of the preheated oven for 30 minutes. Wash the nectarines, halve them, remove the stones, and cut them into thin wedges. Rinse the raspberries, puree 50 g of them, pass them through a sieve, and mix with the quark and sugar. Remove any pulses and aluminum foil from the pastry base, remove from the pan, and let cool slightly. Spread with the raspberry cream, arrange the nectarines in a flake-like wreath on top, and scatter the remaining raspberries in the center.