Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Base
Filling
To bake
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and water, combine quickly to form a soft dough; do not knead. Mix ⅓ of the dough with the almonds, chill. Flatten the remainder of the dough, cover and chill for approx. 1 hr.
Base
Roll the flattened dough into a circle (approx. 30 cm in diameter) on a lightly floured surface or between 2 sheets of baking paper. Place the dough in the prepared tin, press down gently. Prick the base firmly with a fork.
Filling
Spread the peaches over the dough base. Place the quark in a bowl along with all the other ingredients up to and including the lemon zest, mix well. Spread the quark mixture over the peaches. Tear the chilled dough into pieces by hand, scatter on top.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack, dust with icing sugar.
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