Peach Tart

Ingredients

• 250 g flour
• 100 g butter
• 2 tbsp sugar
• Salt
• baking paper
• dried beans (for blind baking)
• 600 g peaches
• 1 tbsp Lemon Juice
• 250 g mascarpone
• 125 g quark
• 2 Eggs
• 1 packet vanilla sugar
• 50 g sugar
• 1 tbsp Cornstarch
• 3 tbsp powdered sugar

Instructions

1. 1.

   Sift flour into a bowl, add 6 tbsp cold water, cubed butter, sugar and a pinch of salt, then quickly knead into dough. Shape into a ball, wrap in foil and chill for 1 hour.

2. 2.

   Blanch peaches in boiling water, peel, quarter, pit, cut into slices and drizzle with lemon juice. Roll out the dough on a floured surface and line a greased tart tin with it. Cut baking paper to fit the tin, lay over the base and sprinkle dried beans on top. Blind bake at 200°C for about 10 minutes. Remove, let cool slightly in the tin, discard beans and paper, then raise oven temperature to 225°C.

3. 3.

   Whisk mascarpone and quark together in a bowl. Separate eggs; add yolks, sugar, cornstarch and vanilla sugar to the mixture and stir well. Beat egg whites very stiffly and fold into the cheese mixture. Spread the cream over the base and bake for 10–12 minutes. Remove and let cool slightly. Drain peach slices and arrange them in a tiled pattern on the cream; dust with 2 tbsp powdered sugar and return to oven for 5–7 minutes to caramelize. Cool and sprinkle remaining powdered sugar before serving.