Peach and almond tart

Ingredients for 1 servings:

• 125 g low-fat curd cheese
• 5 tbsp oil
• 200 g flour
• ½ pack of baking powder
• 1 pinch of salt
• 50 g sugar
• 5 tbsp milk
• Flour for the work surface
• Fat for the mold
• 1 can peach halves
• 1 egg(s)
• 1 tbsp, heaped butter or margarine
• 50 g sugar
• 1 packet of vanilla sugar
• 50 g almonds, ground
• some bitter almond flavor, a few drops
• 1 pinch of salt

Instructions

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

quick and tasty

Make a smooth quark and oil dough from low-fat quark, oil, flour, a packet of baking powder, salt, sugar, and milk. Shape it into a ball and then roll it out on a floured surface to the size of a tart tin. Grease a tart tin and place the rolled-out dough in the tin. Press the dough into the tin, forming a rim. Trim off any excess with a knife. Prick the pastry base several times with a fork. Drain the peach halves in a sieve. Collect the juice and use it for another purpose. Make the almond cream from the egg, 1 tablespoon of the butter or margarine, sugar, vanilla sugar, ground almonds, 4-5 tablespoons of bitter almond flavoring, and a pinch of salt. Beat the cream with a hand mixer on high for 2-3 minutes until it is nice and fluffy. Spread the cream over the quark and oil dough base and spread it evenly. Slice the peach halves and arrange them on top of the cream. Bake the peach and almond tart in a preheated oven at 200°C (top/bottom heat) for about 25-30 minutes.