for 4 person

Topping

2	apples
2	pears
50 g	walnut kernels
1 tbsp	lemon juice
4 tbsp	birnel (pear syrup)

Pastry dough

1	rolled shortcrust pastry (approx. 32 cm Ø)
½ tsp	cinnamon

To serve

2 dl	full cream
150 g	cream quark

How it's done

Topping

Halve the apples and pears, remove the cores, cut into segments with the skin left on, roughly chop the nuts, mix with the lemon juice and pear syrup, leave to steep for approx. 10 mins. Drain the fruit and nuts, retain the juice and set aside.

Pastry dough

Sprinkle the pastry dough with cinnamon, roll with a rolling pin, prick firmly with a fork, transfer to a baking tray (approx. 30 cm diameter). Arrange the segments of fruit on top of the pastry so that they overlap a little, sprinkle with the nuts. Fold the pastry edges inwards slightly in a wavy design.

Bake

for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Beat the cream with the reserved juice (2-3 tbsp) and the quark until stiff, refrigerate.

To serve

Beat the cream with the reserved juice (2-3 tbsp) and the quark until stiff, refrigerate.

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