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Quark and jam bars with carrot shortcrust
Buttery carrot shortcrust bars filled with jam and quark folded with beaten egg whites. Makes one baking sheet; bake for 40 minutes.
Save on PinterestRecipe at a glance
- Prep time
- 40 min
- Cook time
- 40 min
- Total time
- 1 hr 20 min
- Temperature
- 175 °C (350 °F)
- Servings
- 1 baking sheet
- Difficulty
- Medium
These quark and jam bars with carrot shortcrust are an interesting alternative to Linzer cookies. In addition to flour, egg yolks, and lemon zest, the buttery dough contains grated carrot and whipped cream powder, then rests in the refrigerator for at least half an hour. Divide it into four sheets about 4 mm thick: spread jam over the bottom two, add a filling of quark (a fresh cheese) folded with beaten egg whites, and cover with the remaining two sheets. Bake for 40 minutes at 175 °C (350 °F).
Ingredients
Dough
Filling
For spreading
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Instructions
Tip: tap a step to mark it as done.
For the dough, mix all the dry ingredients together. Add the chopped or grated butter, egg yolks, and carrot, and work into a dough. Wrap in plastic wrap and refrigerate for at least half an hour.
Mix the quark with the sugar and egg yolks, then gently fold in the stiffly beaten egg whites.
Divide the dough into 4 portions, using 2 for the bottom layer and 2 for the top. Roll each portion into a sheet about 4 mm thick. Place two sheets on a baking sheet lined with parchment paper and spread with jam.
Spread the quark filling evenly over the jam and cover with the remaining two sheets of dough.
Bake at 175 °C (350 °F) for about 40 minutes, until the top is lightly golden.
Tip: Spread the jam thinly, leaving a border about a finger's width wide so it does not leak onto the baking sheet and burn. Transfer the top sheets of dough by rolling them around a rolling pin.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 305 kcal
- Protein
- 7.5 g
- Carbohydrates
- 36 g
- of which sugars
- 14 g
- Fat
- 15 g
- of which saturates
- 9.8 g
- Fiber
- 1.1 g
- Salt
- 0.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tvarohový zákusok na krehkom ceste s mrkvou a džemom
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