Quark Shortcrust Pastry 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. Wrap in cling film and refrigerate for one hour.

Prepare a springform pan (26 cm diameter) with a removable base 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 base of the pan. Remove the scraps and place the base 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.