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🍰 Peach Tart with Quark Filling

490 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Quickly mix butter, 75 grams of sugar, one egg, flour, almonds, and a pinch of salt in a bowl to form a dough.
  2. 2. Wrap the dough in cling film and let it rest in the refrigerator for a short time.
  3. 3. Preheat the oven to 200 degrees Celsius (convection mode).
  4. 4. Dust your work surface with some flour and roll out the dough.
  5. 5. Place the dough in a round or rectangular tart pan (35 x 12 centimeters) and form a border about 2 centimeters high.
  6. 6. Prick the bottom of the dough several times with a fork.
  7. 7. Place the prepared tart pan in the refrigerator for 10 minutes.
  8. 8. Place baking paper on the dough and fill it with dried beans for blind baking.
  9. 9. Bake the crust in the oven for about 8 minutes.
  10. 10. Remove the baking paper and the beans.
  11. 11. Continue baking the crust for another 5 minutes.
  12. 12. Bring about 500 milliliters of water to a boil in a pot.
  13. 13. Pour the boiling water over the peaches.
  14. 14. Let the peaches sit for a short moment and then drain the water.
  15. 15. Rinse the peaches with cold water to cool them down.
  16. 16. Peel the skin off the peaches.
  17. 17. Halve the fruits and remove the pits.
  18. 18. Cut the peaches into wedges.
  19. 19. Thoroughly mix quark, sour cream, 50 grams of sugar, vanilla sugar, and 2 eggs in a bowl.
  20. 20. Pour the quark cream onto the pre-baked tart crust.
  21. 21. Distribute the peach wedges evenly over the cream.
  22. 22. Bake the tart at 200 degrees Celsius for 25 to 30 minutes.
  23. 23. Serve the peach tart warm or cold.

Nutrition per serving