Apple and egg liqueur tart

Ingredients

Directions

1. 1

   Knead flour, butter in flakes, 1 teaspoon sugar, vanillin sugar, salt, vinegar and 5 tablespoons cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Press dough flat, wrap in foil and refrigerate for about 1 hour. Mix lemon juice with about 500 ml water. Quarter apples, cut out core. Cut the fruit flesh into thick slices and add to the lemon water.

2. 2

   Mix eggs, sour cream, liqueur and 75 g sugar for 1-2 minutes. Roll out the dough into a circle (24 cm Ø) on a lightly floured work surface. Line a tart mould (bottom 18 cm Ø, top 23 cm Ø, if possible with a removable base) with the dough, press down the edge, cut off any excess dough. Dab the apple slices thoroughly dry, layer the apple slices like roof tiles from the outside to the inside of the mould. Cover apples with mud. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for approx. 45 minutes. Remove and let cool off. Mix apple jelly and 1-2 tbsp. water and bring to the boil.

3. 3

   Cover apples with mud. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for approx. 45 minutes. Remove and let cool off. Mix apple jelly and 1-2 tbsp. water and bring to the boil. Spread the tart with the jelly, refrigerate and allow to set

4. 4

   Waiting time approx. 30 minutes