Name: Quark tart with liqueur-soaked prunes and hazelnuts
Yield: 1 tart
Cuisine: Slovak
Ingredients: 200 g Semi-coarse wheat flour; 200 g Quark (farmer's cheese) (curd-style); 3 Eggs; 225 g Prunes (dried plums); 100 g Butter; 85 g Sugar; 30 g Chopped hazelnuts; 2 tbsp Milk; 50 ml Cream liqueur (or another liqueur); 1 packet Vanilla sugar (20 g)

Instructions

Tip: tap a step to mark it as done.

Soak the prunes in the liqueur for several hours. Use almond liqueur or any fruit liqueur, including homemade. If you prefer no alcohol flavor, soak the prunes in water or sweetened tea.
Mix the chopped hazelnuts with the flour, room-temperature butter cut into pieces, and 25 g of granulated sugar. Add the white of one egg (reserve the yolk) and the milk, then knead into a dough. If it is too stiff, add a little more milk. Shape into a ball and let rest briefly.
Meanwhile, prepare the quark filling: blend the quark, 60 g of sugar, vanilla sugar, 2 whole eggs, and 1 egg yolk with an immersion blender until smooth.
Roll out the dough to fit your pan, place it in the pan, and trim off any overhanging edges. Arrange the soaked prunes over the dough and pour the quark mixture over them. Bake in an oven preheated to 180 °C (350 °F) for about 40–45 minutes.

Tip: Halve larger prunes before soaking so they absorb the liqueur faster and slice neatly in the tart. Drain them well before arranging them on the crust.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 293 kcal
Protein: 7.2 g
Carbohydrates: 39 g
of which sugars: 19 g
Fat: 12 g
of which saturates: 6.3 g
Fiber: 2.2 g
Salt: 0.1 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 koláč so sušenými slivkami v likéri a orechmi