Autumn Fruit Tart

Ingredients

• 600 g pears
• 600 g apples
• 1 tsp oil
• 1 tbsp Lemon Juice
• 1 packet vanilla sugar
• 40 g amarettini
• 100 g green grapes
• 180 g flour
• 40 g Butter
• 50 g low‑fat quark
• 4 tbsp cold water

Instructions

1. 1.

   Quarter pears and apples, peel and core them. Cut fruit into pieces. Lightly oil a 30x25 cm baking dish. Add fruit pieces and mix with lemon juice and vanilla sugar. Bake in preheated oven on the middle rack at 200°C (gas: level 3‑4, convection: 180°C) for about 45 minutes until soft, turning occasionally. Roughly mash fruits with a potato masher and let cool.

2. 2.

   Meanwhile, for the shortcrust dough, put flour into a bowl. Add butter in chunks, quark, and water. Scrape everything together with a knife to form dry crumbs. Quickly knead by hand into a smooth dough. Roll out on lightly floured surface.

3. 3.

   Oil a tart pan (about 26‑28 cm diameter). Line with dough, pressing the dough up at the edges. Prick dough several times with a fork. Chill in refrigerator for about 1 hour.

4. 4.

   Crush half of the Amarettini and mix into fruit; spread over dough. Bake in preheated oven on middle rack at 200°C (gas: level 3‑4, convection: 180°C) for about 25 minutes. Rinse grapes, halve them, scatter on tart, bake another ~5 minutes. Let cool. Sprinkle remaining Amarettini on top.