Pear and quark tart

Pear and quark tart

Total: 45 min. | Active: 15 min.
Nutritional value / piece: 305 kcal
, Fat: 20 g
, Carbohydrate: 21 g
, Protein: 8 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 puff pastry dough, rolled into a rectangle
150 g cream quark
2 eggs
100 g shelled ground almonds
1 parcel bourbon vanilla sugar
1 tbsp sugar
2 pears, cut lengthwise into thin slices
1 tbsp sugar

To bake

icing sugar *-*
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How it's done

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Roll out the pastry, fold the edges in approx. 1 cm all the way around, press down with a fork. Slide the pastry and baking paper onto a baking tray, prick firmly with a fork. Combine the quark, eggs, almonds, vanilla sugar and sugar, spread on top of the pastry. Top with the pears, sprinkle with sugar.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, transfer to a cooling rack and leave to cool. Dust the tart with icing sugar.

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