Prepare a smooth shortcrust pastry from the dough ingredients and place it immediately in a greased springform pan and draw a rim about 3 cm high, poke holes in it with a fork and then refrigerate.
For the topping: Drain the apricots, the juice is no longer needed.
Beat the eggs with the sugar for about five minutes until foamy.
Stir in the quark, lemon juice and custard powder.
Now place the apricots on the short pastry base and fill the cavities with the amarettinis.
Then pour the curd mixture over it, smooth it out and bake the whole thing at 180°C for about an hour. Important: the cake should be completely cool in the form before you cut it!