What about a Refreshing Apple and Pear Tart! Everyone remembers this flavour already from childhood. Luxurious taste of a fruit jelly cake, topped up with good quality quark. Trust me, you can taste the difference. You can make this tart 2 ways: skip the cocoa sponge and have an awesome jelly tart with the topping. Or you can make it like me, use the moist cocoa sponge as the base and the jelly will nicely soak into the sponge over the night. This time I got inspired by my favourite Slovak show here.
Use seasonal fruits. I made a pudding of different sorts of apples and my easy pear compote. Therefore, I used all the compote juice and whole cinnamon stick. I would definitely offer this dessert for quark lovers, that’s a star of this tart.
Fresh Apple and Pear Tart is suitable for kids from the age of 2, because of a possible allergen intolerance and the presence of cream.
The Total Time: 1 hour 15 minutes + an overnight chill in the fridge
5 whole eggs
120g of caster superfine sugar
50ml of good quality olive oil
50ml of cold water
120g of plain flour, sifted
1 teaspoon of baking powder, sifted
A pinch of sea salt
30g of cocoa powder, sifted
The Apple and Pear Filling:
3 medium apples, washed, cleaned and grated
225ml of cold water
1 medium jar of pear compote (makes around 3 pears and 125ml of pear juice)
30g of caster superfine sugar
30g of good quality vanilla pudding powder mix
1/2 whole cinnamon
500g of full-fat soft quark
500ml of double cream
70g of icing sugar, sifted
Cocoa powder to dust with
Preheat the oven to 180 degrees.
First, break all the eggs into a large mixing bowl. Add sugar and start whisking on low speed until incorporated. Then, continue whisking on high speed for about 5 minutes until nice and foamy.
Gradually start pouring the mixture of 50ml oil + 50ml water. Stir.
In a small mixing bowl sieve flour, baking powder, sea salt and cocoa powder.
Add dry mix into the wet mix in 2 parts. Mix well and mold into lightly greased springform lined with some baking paper (I used 24cm). Beat once against the table and bake for about 30 minutes until baked through and a wooden skewer comes clean from the middle.
Afterwards, take it out, ease out of the form and let it cool down entirely.
The Apple and Pear Filling
Place the apples and cinnamon into a medium non sticking deep pan on high heat. Cover with 100ml of water and put a lid on. Let it simmer for about 5-10 minutes until the apples soften.
Meanwhile, separate all the goodies from compote: grate the pears and separate from the juice.
In a small mixing bowl put sugar and vanilla powder pudding mix. Dissolve with a balloon whisk in a bit of pear juice. Once there are no lumps, pour the rest of the juice in. Stir.
Then, stir in the pears into cooked apples and add the juice mixture. Cook on medium heat and mix occasionally until the boiling point and thick texture.
Take off the heat and let it cool down a bit.
Once The Sponge has been cooedl down entirely, cut off the top to make it flat and brush the excess crumbs away.
Put it back into the springform and cover with the warm Apple and Pear Filling. Smoothen on the top and let it cool down completely. Afterwards, refrigerate for at least 2 hours.
In a medium metal bowl place quark, cream and icing sugar. Mix until peaks, for about 5 minutes on high speed.
1/2 of The Topping mold into a decorating bag and the rest pour over the chilled cake. Smoothen with a palette knife and refrigerate for at least 1 hour.
In the finale, pipe drops in the circle over the top of the tart and generously dust with cocoa powder. Yummy! Great with a cup of tea.
Makes 12 serves.