Swiss Apple-Mango Tart

The dough:

One round phyllo dough for a round baking tray.

The topping: 

5 Tbs grated allmonds

4 Tbs raisins, soaked in lemon juice

2 Apples, pealed and cut in small pieces

200g Mango (can be frozen mango) cut in similar small pieces

2 eggs

100 ml cream

200 g quark (or sour cream)

Vanilla (powder or liquid, to taste)

50g sugar

Preparation 

Preheat the oven at 200ºC.

Soak the raisins in fresh lemon juice.

Peal the apples, remove the core, cut in 8 slices and chop them. Put the cut apple pieces in a bowl and sprinkle with some lemon juice.

Cut the mango in similar pieces like the apples and mix them in with the apples.

Prepare the baking tray with the dough.

Use a fork to punch some wholes in it.

Sprinkle the almonds over the dough (that prevents it to become soggy).

Mix eggs, cream, quark, vanilla, sugar.

Mix in the apples and mango.

Sprinkle the raisins on the dough.

Pour the apple-mango-mix on the dough and distribute it equally.

Bake in the oven for 30-35 min. The last 5 min maybe only with the bottom heating on. (Depends on the type of oven).

When baked, remove from oven and remove the tart from the tray onto a grillage, so it can cool out and does not get soggy. 

Bon apetit!

Chopped apples and mangos.

Distribute some raisins over on the dough, over the grated almonds.