Page 214 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

3
. Meanwhile, in the bowl of a stand mixer fitted with the whisk
attachment, whisk together the egg yolks, sugar, lemon zest and

juice, milk, and vanilla until the mixture thickens and lightens
slightly.
4
. Take the bowl from the mixer and add the quark, using a large

rubber spatula or wooden spoon to gently fold it together with the
egg-yolk mixture until just combined. Sift the flour over the batter
and gently fold it in.

5
. In a separate metal bowl, whisk together the egg whites and the
salt until stiff peaks form, being careful not to beat so much that the
whites begin to dry and clump. Gently fold the egg whites into the
batter until no white streaks remain.

6
. Line the bottom of the crust with the apricots, cut sides up. Pack
them tightly. Pour the batter on top of the apricots and shimmy the

pan to settle the mixture into the crevices between the apricots and
to pop any air bubbles.
7
. Bake at 325°F (165°C) for 1 to 1½ hours, or until set. The middle of

the filling will still wiggle ever so slightly, and that’s good. Leave the
tart in the oven, but turn off the heat. Prop the door open so that it
cools slowly.

8
. Once the cake is cool enough to handle, release it from the pan by
running a thin, sharp knife around the edge. Chill it in the
refrigerator for at least 1 hour before serving.