Page 213 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Apricot Quark Tart

MAKES 1
(10- /25- )

’ : a New York–style
cheesecake with its super dense, cream-cheese filling, or the lighter,
fluffier European version that’s usually made with quark (in
Germany) or ricotta (in Italy). Why do we have to argue? Why can’t
we all just get along? It’s cheese, for goodness’ sake—it’s all good in

my book.

Sweet Tart Dough (page 1 batch
30), Lemon citrus option
eggs, separated 4

sugar ½ cup 100 g
zest and juice of 1 lemon

whole milk 3 tablespoons 45 ml

vanilla bean paste ½ teaspoon 2.5 ml
quark or farmer’s cheese 1 pound 455 g
flour 1 tablespoon 8 g

salt ½ teaspoon 3 g

fresh or canned apricots, cut 7 to 8
in half and pitted

1
. Preheat the oven to 325°F (165°C). Use the dough to line the
bottom and sides of a 10-inch (25-cm) cake ring set on a
parchment-lined sheet pan or a springform pan coated with

nonstick spray. Dock the bottom of the dough and freeze it for 20
minutes.
2
. Line the dough with parchment, fill it with pie weights or dried

beans, and bake it for 15 minutes. Remove the pie weights and
parchment and bake the crust for 5 to 10 minutes more, or just until
the bottom loses its raw-dough sheen. Leave the oven on.