for 12 pieces

Filling

350 g	pear bread filling
1	organic lemon, grated zest set aside, all of the juice
2 tbsp	kirsch
¾ tsp	cinnamon
¼ tsp	nutmeg

Pastry

1	rolled shortcrust pastry (approx. 32 cm Ø)

Quark mixture

150 g	cream quark
2 ½ dl	full cream
2	eggs
50 g	sugar
1	organic lemon, use grated zest
1 ½ tbsp	Maizena cornflour
2 pinch	salt

To serve

a little

icing sugar, to dust

How it's done

Filling

Place the pear bread filling in a bowl along with all the other ingredients up to and including the nutmeg, mix well.

Pastry

Roll out the pastry, place in the tin along with the baking paper. Prick the base firmly with a fork, spread the filling on top.

Quark mixture

Place the quark and all the other ingredients up to and including the salt in a bowl with the reserved lemon zest, mix. Pour the mixture over the filling.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave to cool in the tin on a cooling rack.

To serve

Remove the tart from the tin, dust with icing sugar.

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