Apple and walnut tart

Name: Apple and walnut tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 100 g + 125 g sugar; 50 g Walnut kernels; 500 g Apples; 2 TABLESPOONS Lemon juice; 125 g (25 g) + 2 tablespoons soft butter; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (Gr. M); 125 g Flour; 2-3 TABLESPOONS Milk

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

100 g + 125 g sugar
50 g Walnut kernels
500 g Apples
2 TABLESPOONS Lemon juice
125 g (25 g) + 2 tablespoons soft butter
1 package Vanillin sugar
1 pinch Salt
2 Eggs (Gr. M)
125 g Flour
2-3 TABLESPOONS Milk

Directions

1
Put 100 g sugar into a cast iron tart mould or an ovenproof pan (25-26 cm Ø; no waffle base!) and caramelise over a low to medium heat on the stove until golden. Let the caramel cool down
2
Roughly chop the walnuts. Peel, quarter and core apples and cut them into approx. 1 cm thick slices. Then sprinkle with lemon juice
3
Cream 125 g butter, 125 g sugar, vanillin sugar and salt. Stir in the eggs one by one. Stir in flour first and milk at the end
4
Put 2 tablespoons of butter in flakes on the caramel. Sprinkle with the nuts. Place apple slices fan-shaped close together. Spread the dough on top and smooth it down. Bake in the preheated oven at the lowest level (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes
5
Take it out of the oven. If necessary, to make it easier to remove the tart from the mould, heat on the stove over medium heat for 3-4 minutes. Remove the tart from the edge of the mould with a knife, turn it over and let it cool down. Served with: crème fraîche