Shortcrust Quark Cake with Pears

Mix all ingredients for the dough (flour, 100 g sugar, salt, butter, lemon zest) until a crumbly consistency is achieved. Add 3 tablespoons of ice-cold water and quickly knead into a compact dough (it may still be slightly crumbly). Wrap in cling film and refrigerate for one hour.

Prepare a springform pan (26 cm diameter) with a removable base. Grease the rim with butter. Roll out the dough between two sheets of baking paper to about 3 mm thick (it needs to be enough for the base and the rim). Peel off the top baking paper and cut out a circle using the springform base. Remove the excess dough and leave the dough circle on the bottom baking paper. Clamp the base with the dough into the springform rim. Cut strips from the remaining dough for the rim (approx. 3–4 cm high) and press them against the edge of the pan.

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