for 12 pieces

Dough

320 g	white flour
120 g	sugar
1 pinch	salt
200 g	butter, cut into pieces, cold
2	eggs
60 g	almond slivers
2 tbsp	thyme leaves

Base

a little

white flour

Filling

300 g	apricots, quartered
300 g	cream quark
250 g	low-fat quark
80 g	sugar
1	egg

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 eggs, mix quickly to form a soft dough – do not knead. Divide the dough into thirds, mix the thyme and almonds into one third of the dough, 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 two sheets of baking paper. Place the dough in the prepared tin, pressing gently around the edges. Prick the base firmly with a fork.

Filling

Spread the apricots over the base. Whisk the quark, sugar and egg, spread on top of the apricots. Using your hands, pull apart the chilled thyme & almond dough, spread on top of the filling as a crumble.

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 the tin frame, leave the crumble cake to cool on a rack.

Show complete recipe