Apricot Yogurt Tart

Ingredients

• 200 g wheat flour
• 1 pinch salt
• 70 g cane sugar
• 85 g yogurt butter
• 40 g low‑fat quark
• 700 g apricots
• 1 Lime
• 150 g Yogurt (1.5% fat)
• 2 Eggs
• 80 g liquid blossom honey

Instructions

1. 1.

   Mix the flour, a pinch of salt and the sugar in a mixing bowl.

2. 2.

   Cut the butter into small pieces and add it to the flour mixture until only a 5‑gram piece remains. Add the quark as well and knead everything with the dough hooks of a hand mixer until smooth.

3. 3.

   Lightly dust the work surface and roll the dough out into a large round disc (about 32 cm diameter).

4. 4.

   Brush the bottom of a tart or pie tin (28 cm diameter) with the remaining butter. Place the dough in the tin, press it firmly to the edges and prickle the base several times with a fork.

5. 5.

   Wash the apricots, drain them, halve and pit them. Arrange them cut‑side up on the dough.

6. 6.

   Wash the lime hot, dry it and finely grate its zest. (Reserve the juice for another use.)

7. 7.

   Whisk together the yogurt, eggs, honey and lime zest. Pour this mixture over the apricots.

8. 8.

   Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) on the middle rack for about 35 minutes. Remove and let cool in the tin on a wire rack for about an hour. Then release from the tin and serve.