Quark Nut Tart with Cranberries
Quark nut tart with cranberries is a recipe featuring fresh ingredients from the nut cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g flour
- 75 g ground almonds (unpeeled)
- 1 pinch salt
- 50 g sugar
- 100 g cold butter
- 1 egg
- soft butter (for the pan)
- 4 eggs
- 750 g quark
- 100 g sugar
- 50 g cornstarch
- 100 g melted butter
- 3 tbsp Lemon juice
- 1 tsp grated lemon zest (untreated)
- 150 g cranberries
- 50 g chopped almonds
Instructions
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1.
Sift flour with almonds onto a work surface, mix in salt and sugar, then press a well into the center. Cut cold butter into small pieces and distribute around the well; add the egg, optionally a splash of cold water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.
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2.
Roll out the dough between two sheets of parchment paper and line a butter‑greased tart pan with it.
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3.
Preheat the oven to 160 °C fan.
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4.
Separate the eggs for the filling. Beat quark with sugar, yolks, cornstarch, melted butter, lemon juice and zest. Whisk egg whites until stiff peaks form and fold into the quark mixture. Spread the quark batter over the dough and smooth the surface. Bake in the preheated oven for about 60 minutes. Rinse cranberries, pat dry, then sprinkle them along with chopped almonds over the tart after about 40 minutes of baking to finish it golden brown.
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5.
Remove the tart from the oven and let it cool in the pan before serving.
