John Myers
Contents
show
Ingredients
For the dough:
- 180 g Wheat flour
- 80 g Finely sifted powdered sugar
- 70 g Ground almonds
- 1 Egg size M.
- 0,5 Grated tonka beans
- 1 sachets Vanilla sugar
- 75 g Cold butter
For the curd mass:
- 2 Eggs size M.
- 75 g Sugar
- 0,5 Grated tonka beans
- 1 packet Vanilla pudding powder for boiling for 0.5 l of liquid
- 350 g Quark
For the topping:
- 5 Peach halves drained canned
For the cassis:
- 400 g Black currants frozen and defrosted, alternatively frozen wild berries
- 100 ml Elderberry syrup
- 50 ml Orange juice
- 2 tbsp Sugar
- 2 tbsp Food starch
Aside from that:
- 1 26 Tart pan
- Some fat for the shape
- Some flour to roll out
- 30 g Freshly chopped pistachios
Instructions
- For the dough, put the flour, powdered sugar, almonds, egg, tonka beans and vanilla sugar in a bowl. Add the butter in pieces. Knead all ingredients into a smooth dough and shape into a ball. Cover and cool for approx. 30 minutes.
- Separate the eggs for the quark mixture. Beat the egg yolks, sugar and tonka bean zest with the mixer on the highest setting until frothy. Add the pudding powder and quark and stir in. Beat the egg whites until stiff and fold carefully into the mixture. Preheat the oven to 175 degrees (top and bottom heat).
- Cut the drained peach halves into very thin wedges. Grease the tart pan thinly. Roll out the dough thinly on a floured surface and place in the tart pan. Form an edge and distribute the quark mixture evenly on it. Then cover with the peach slices. Bake in the oven for about 55-60 minutes and let cool down completely.
- For the cassis sauce, puree the fruit and pass through a sieve (makes approx. 100 ml). Bring the elderberry syrup, orange juice, sugar and cornstarch to the boil while stirring. Pour over the tart and smooth out. Sprinkle with the chopped pistachios and refrigerate for an hour.
- TIP: If you don't like black currants, you can of course also use other fruits, e.g. B: frozen wild berries or raspberries. I still had currants from the last harvest in the garden. In the summer I would also use fresh fruit. Have fun baking!
Nutrition
Serving: 100gCalories: 403kcalCarbohydrates: 52.9gProtein: 6.5gFat: 18.3g
