Mascarponetarte with Christmas fruits

Ingredients

Directions

1. 1

   The day before for the tart, briefly mix 250 g flour, 75 g sugar, 1 pinch of salt, 1 egg and 150 g butter in pieces with the dough hooks of the mixer. Then quickly knead with your hands to form the shortcrust pastry. Cover and chill for about 30 minutes.

2. 2

   Wash organic oranges hot, dab dry, finely grate the skin. Squeeze the orange. Mix 3 eggs and 150 g sugar with the whisk of the mixer until creamy. Mix mascarpone and quark until smooth and stir into the egg cream.

3. 3

   Stir in pudding powder, orange peel and orange juice briefly.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a tart mould with a lifting base (26 cm Ø; approx. 4 cm high). Roll out the dough onto a little flour (approx. 30 cm Ø).

5. 5

   Line the mould with it and press down all around the edge. Cut off any excess dough. Sprinkle the base with breadcrumbs. Pour in mascarpone mixture. Bake in a hot oven on the lowest shelf for about 35 minutes.

6. 6

   Remove the tarte. Let it cool down a little, then remove from the mould. Let the tart cool down. Cover and leave to cool overnight.

7. 7

   For the Christmas fruit, drain the cherries and collect the juice. Peel, quarter, core and cut the pears into pieces. Mix immediately with lemon juice. Bring the cherry juice to the boil.

8. 8

   Stir starch and 4 tablespoons of water until smooth. Stir into the boiling cherry juice and simmer for about 2 minutes. Add the gingerbread spice and let it cool down. Add pear pieces and cherries. Let the Christmas fruit cool down.

9. 9

   The next day peel 1 orange so that the white skin is completely removed. Cut into thin slices and place on the tart. Sprinkle 2 tablespoons of sugar on the mascarpone cream. Caramelize with a kitchen gas burner.

10. 10

    Arrange tarte with Christmas fruit.