Cheese and Peach or Apricot Tart

 Ingredients: Dough: -250 g flour -75 g icing sugar -1 eggs -180 g cold butter -1 pinch of salt Filling: -350 g cottage cheese -75 g icing sugar -3 eggs -50 g icing sugar for egg whites -150 g mascarpone or quark -1 sachet vanilla pudding powder -1 lemon -1 can of peach or apricot compote, 850 ml For the garnish: - icing sugar (vanilla), optional

To prepare a delicious peach or apricot dessert, start by draining the fruit to remove excess juice. This step is essential for achieving a perfectly textured tart. Next, move on to making the dough. In a large bowl, combine the flour with powdered sugar and a pinch of salt, ensuring the ingredients are well mixed. Add the butter, which should be cold, cut into cubes or grated, and begin to knead. It is important not to knead too much, just enough to obtain a homogeneous dough. Form a ball, wrap it in plastic wrap, and refrigerate for at least one hour. This step will allow the butter to firm up, making the dough easier to handle.

After the dough has chilled, remove it from the refrigerator and roll out about 2/3 of the quantity into a thin sheet. Place the sheet in a removable-bottom tart pan, taking care to raise the edges to create a border that will prevent the filling from leaking. Line the pan with parchment paper to avoid sticking. Cover the dough with parchment paper and sprinkle white beans or rice on top to prevent puffing. Bake the dough in a preheated oven at 175 degrees Celsius for 10-15 minutes, or until the edges start to turn golden and the crust is half-baked. Once done, remove the paper and beans, allowing the crust to cool in the pan.

In the meantime, prepare the delicious filling. In a bowl, beat the well-drained cottage cheese with 75 g of powdered sugar, add mascarpone or quark, pudding powder, lemon juice and zest, as well as the egg yolks. Beat the egg whites separately until stiff peaks form, then gently fold them into the cheese mixture. This step will ensure an airy texture for the filling. Arrange the slices of peaches or apricots evenly over the cooled crust, then carefully pour the cheese filling and level the surface.

Place the tart in the preheated oven for about 60 minutes at moderate heat, until a golden skin forms on top. In the last 35 minutes of baking, cut the remaining dough into thick strips of ½ cm and arrange them in a lattice pattern over the filling to create a rustic and appealing look. Once the tart is baked, let it cool for 10 minutes in the pan, then transfer it to a rack to cool completely. When serving, slice the tart and dust with vanilla powdered sugar for an extra touch of flavor. This peach or apricot tart is perfect for enjoying at a gathering with friends or family, bringing a touch of summer to every slice.

 Tags:  eggs unt flour cheese sugar fruits lemon vegetarian recipes tart