Apple and egg liqueur tart

Ingredients

Directions

1. 1

   Cream butter, 125 g sugar and salt. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in egg liqueur briefly. Fill the dough into a greased springform pan (24 cm Ø) sprinkled with breadcrumbs and smooth it down.

2. 2

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes, let cool down. Peel and wash apples as desired, cut out the core. Cut apples into fine rings. Put them into a large pot with lemon juice and wine. Steam for 3-5 minutes, drain again. Stir pudding powder, 75 g sugar and 6 tablespoons milk until smooth. Bring the rest of the milk to the boil. Stir in the mixed powder and bring to the boil. Carefully fold in apple slices, spread on the dough, place in the fridge for 1 hour. Whip the cream until stiff, allow the vanillin sugar to trickle in.

3. 3

   Stir pudding powder, 75 g sugar and 6 tablespoons milk until smooth. Bring the rest of the milk to the boil. Stir in the mixed powder and bring to the boil. Carefully fold in apple slices, spread on the dough, place in the fridge for 1 hour. Whip the cream until stiff, allow the vanillin sugar to trickle in. Spread on the apple layer. Serve decorated with dried apple slices

4. 4

   Waiting time approx. 1 hour