Quark Shortcrust Pastry Cake with Pears

Quickly combine all ingredients for the dough (flour, 100 g sugar, salt, cold butter, lemon zest) to a crumbly consistency. Add 3 tablespoons of ice-cold water and quickly knead into a compact dough. Wrap in cling film and let rest in the refrigerator for one hour.

Prepare a springform pan (26 cm diameter) and grease the rim with butter. Roll out the dough between two sheets of baking paper to about 3 mm thick. Peel off the top baking paper and cut out a circle using the bottom of the pan. Remove the scraps and place the base with the baking paper into the pan. From the remaining dough, cut strips for the rim (approx. 3-4 cm high) and press them into the pan.

Prick the base several times with a fork and chill briefly. Meanwhile, preheat the oven to 185 °C top/bottom heat.