Short pastry tart with mascarpone cream apricots, raspberries and blueberries

Ingredients

Directions

1. 1

   Remove the short pastry from the fridge 10-15 minutes before use. Grease the tart mould with lift-off base (24 cm Ø) well. Remove the dough from the package, unroll and cut off an approx. 10 cm wide strip on the narrow side (incl. baking paper). Place the larger piece of dough in the tin so that there is no dough on one edge. Remove the baking paper. Place the cut strip of dough on this free side. Press the dough into the tin, pressing the edges of the dough together and cut off the excess dough around the edge of the tin by about 0.5 cm. (Use the dough remains for other purposes)

2. 2

   Prick the bottom of the dough several times with a fork. Place the larger piece of baking paper on the base in the tin and fill with peas. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. After about 15 minutes, lift the peas out of the tin with the baking paper and bake the cake until it is golden brown. Let them cool down on a cake rack for about 10 minutes, remove from the tin and let them cool down completely

3. 3

   Raspberries and blueberries selected. Carefully wash the blueberries and drain well. Wash the apricots, drain well, cut in half and remove the stone. Cut apricots halves into slices. Warm the jam and pass through a sieve. Mix mascarpone, quark, sugar and vanilla sugar with the whisk of the hand mixer. Stir the lemon curd only slightly with a fork. Place the shortcrust pastry tart on a cake plate. Spread the mascarpone cream on the tart base. Spread the lemon curd in spots and fold into the cream with a fork in streaks. Place apricot slices and berries on the cream and sprinkle or spread with the jam

4. 4

   Waiting time approx. 30 minutes