Apple and cheesecake tart

For 12 pieces
  • 6 EL Milk
  • 10 g fresh yeast
  • 200 g flour
  • 25 g Butter
  • 3 eggs (size M)
  • 100 g sugar
  • salt
  • 250 g lean quark
  • 100 g sour cream
  • grated Peel of 1/4 untreated lemon
  • 1 Packet Sauce powder for cooking 'Vanilla flavor'
  • 1 apple (e.g. B. Boskop)
  • 2 EL Apricot jam
  • flour
  • fat
  • aluminum foil
75 minutes
easy
1.
Warm the milk in a pot lukewarm, remove from the stove. Dissolve the yeast in it. Put the flour, butter, 1 egg, 25 g sugar and 1 pinch of salt in a bowl. Pour in the yeast milk, first knead with the dough hook of the hand mixer, then with floured hands to form a smooth dough. Cover and let rise in a warm place for approx. 30 minutes
2.
In the meantime, mix the quark, sour cream, 2 eggs, 75 g sugar, lemon zest and a pinch of salt. Scatter sauce powder on top, stir in. Knead the dough again, roll out on a floured work surface in a round shape (approx. 30 cm Ø), place in a greased tart dish (approx. 24 cm Ø) and press lightly
3.
Spread the cheese mixture on the dough. Peel and quarter the apple, remove the core. Cut the apple into thin wedges and cover the cake with them. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 45 minutes (cover after approx. 30 minutes if necessary), remove. Boil the jam with 1 tablespoon of water in a saucepan, brush the cake with it, leave to cool on a wire rack for approx. 1 hour
4.
Wait approx. 1 1/4 hours
1 piece approx:
  • 180 kcal
  • 750 kJ
  • 7 g protein
  • 5 g fat
  • 26 g carbohydrates

0 Comments

Leave A Comment