French Cherry Tart

Ingredients

• 325 g flour
• 140 g sugar
• 1 Tbsp vanilla sugar
• 1 pinch salt
• 1 tsp lemon zest
• 1 egg
• 200 g butter
• 1 jar sweet cherries (ca. 720 ml)
• 2 Eggs
• 400 g Low-fat quark
• 100 g sugar
• 2 tsp cornstarch
• flour (for the work surface)
• butter (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   For the dough, mix flour with sugar, vanilla sugar, salt and lemon zest, sift onto a work surface, make a well in the center, crack the egg into it and distribute butter pieces around. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes. Preheat the oven to 180°C (350°F) with upper and lower heat.

2. 2.

   Drain cherries over a sieve and catch the juice. Separate the eggs; whisk egg yolks with quark, 3 tbsp cherry juice, sugar and starch. Beat egg whites with a pinch of salt until stiff and fold into the quark mixture. Roll out two-thirds of the dough on a floured surface slightly larger than the pan, line the buttered pan with it and lift up a rim.

3. 3.

   Spread the quark filling over the base and top with drained cherries. Rub the remaining dough between your hands to make crumbs and scatter them over the tart. Bake in the preheated oven for 30-40 minutes. Remove the finished tart from the oven, let cool, cut into pieces and dust with powdered sugar before serving.