Wachau apricot tartlets

1.

Knead 300 g flour, 200 g butter, 75 g sugar, 1 pinch of salt and 1 egg to form a smooth dough. Approx. Chill for 30 minutes. If necessary, drizzle the apricots with liqueur and let them steep

2.

Grease 12 tartlet molds (approx. 10 cm Ø; height approx. 2 cm). Roll out the dough about 1/2 cm thick on a little flour. Cut out 12 circles (approx. 14 cm Ø). Line molds with it. Prick the bottom with the fork several times. Pre-bake in a hot oven (electric oven: 175 ° C / convection: 150 ° C / gas: level 2) for about 10 minutes

3.

Separate 3 eggs. Mix 75 g butter, powdered sugar and vanilla sugar until creamy. Mix in 3 egg yolks and quark. Beat 3 egg whites and 50 g sugar until stiff and fold into the quark mixture.

4.

Spread the apricots and quark cream in the molds. Bake for 25-30 minutes at the same temperature. Let cool down. Chop the couverture, melt in a hot water bath. Decorate tartlets with it. Dust with powdered sugar