Apricot Tart in Filo Dough

Ingredients

• 400 g filo dough
• 30 g Butter
• 7 apricots
• 1 vanilla pod
• 0.5 Organic lemon
• 400 g Low-fat quark
• 4 eggs
• 2 tbsp Cornstarch
• 50 g whole grain sugar

Instructions

1. 1.

   Spread the dough and line the baking pan with overlapping layers, letting the edge slightly hang over.

2. 2.

   Melt butter in a small pot over low heat; brush each layer of dough with melted butter.

3. 3.

   Wash apricots, pat dry, halve and pit. Split vanilla pod lengthwise and scrape out the seeds. Rinse lemon under hot water, pat dry, grate zest finely, then squeeze juice.

4. 4.

   Drain quark well. Mix vanilla seeds with drained quark, eggs, cornstarch, sugar, lemon zest and juice until smooth. Pour mixture into pan and spread evenly. Top with apricots cut side up and fold excess dough edges over filling.

5. 5.

   Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for 50 minutes. Remove, cool, then slice and serve.