baking & roasting

Seasonal fruit cheesecakeServes 12Ingredients:Base:85 g butter85 g sugar2 tsp vanilla sugar1/2 beaten eggA pinch of salt170 g flour1 tsp baking powderTopping:750 g quark1 pkt instant custard powder1 egg, plus the rest of the eggfrom the base100 g sugar500 g prepared seasonal fruits(e.g. apricots, nectarines, pears,blackcurrants, gooseberries,blueberries, cherries; stoned,cored, halved or sliced asappropriate)Method:1. Beat together the butter, sugar, vanilla sugar, eggand salt until creamy. Fold in half of the flour andbaking powder, and then knead in the rest.2. Spread the dough over the base of a flan dish orspringform tin (Ø 32 cm), and press or roll evenly.3. Combine the quark with the custard powder, eggand sugar, and spread over the base.4. Arrange the fruit on top, and bake until golden.Setting: Fan plus Intensive bakeTemperature: 150–170°C 150–170°CShelf level: 1 1Duration: 55–65 minutes 45–55 minutesRhubarb vanilla tartServes 12Ingredients:Base:200 g flour150 g butter80 g sugarA pinch of saltTopping:500 g rhubarbPulp from 1 vanilla pod3 eggs100 g sugar150 g crème fraîcheMethod:1. Mix together the flour, butter, sugar and salt, andknead to a smooth dough. Press the dough into thebase of a springform tin (Ø 26 cm).2. Cut open the vanilla pod with a sharp knife, andscoop out the pulp. Beat together with the eggs andsugar until creamy, and stir in the crème fraîche.Spread over the pastry base.3. Cut the rhubarb into 2 cm lengths, arrange on theegg mixture, and bake until golden.Setting: Fan plus Intensive bakeTemperature: 160–180°C 160–180°CShelf level: 1 1Duration: 55–65 minutes 45–55 minutes66