A simple but delicious tart. The dough can be a bit tricky to work with, but it has a delicious flavour. As a variation, use different fruit.
German Apricot Tart
From Dr. Oetker – Die besten 1000 Backrezepte
400 g canned apricot halves (weight without the liquid)
250 ml milk
200 g cream
50 g sugar
1 package pudding/custard powder (for 500 ml milk, to cook)
300 g flour + extra for rolling
1 package baking powder (16 gram)
150 g fat-free quark
100 ml milk
100 ml oil (neutral tasting like sunflower)
75 g sugar
1 package vanilla sugar or 1 tsp vanilla extract
a pinch of salt
Place the apricot halves in a sieve to leak out, shake them occasionally to make sure that all the liquid drains off.
Make the pudding according to package instructions with milk, cream, sugar and pudding powder. Prevent a skin from forming by stirring regularly or placing a bit of cling film directly on top.
Mix flour and baking powder in a large bowl. Add quark, milk, oil, sugar, vanilla sugar and salt. Mix with a wooden spoon until all ingredients are incorporated, then knead about 30 seconds by hand. The dough will stay quite sticky and the longer you mix, the stickier it will get.
Preheat the oven to 180C. Grease a spring form of 26 cm.
Take 2/3 of the dough and roll it out on a floured surface to a circle of 30 cm diameter. Normally I roll out dough between two sheets of baking paper, or between cling film, but this case it won’t work. Transfer the rolled dough to the spring form. Roll out the rest of the dough and cut it into strips of about 2 cm. Take the pudding and spread it in the pastry case. Arrange the apricot halves neatly on top. Use the dough strips to form a raster on top of the tart. Place in the pre-heated oven and bake for 45 minutes. Leave to cool for a few minutes, then take it out of the form and leave to cool completely on a rack.