Apple crumble tart with butter-cinnamon crumble

Name: Apple crumble tart with butter-cinnamon crumble
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 275 g Flour; 5 TABLESPOONS Sugar; 1 package Vanillin sugar; 1 knife tip Baking Powder; 165 g cold butter; 1 TEASPOON Cinnamon; 750 g Apples; 2 TABLESPOONS Apple Jelly; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

275 g Flour
5 TABLESPOONS Sugar
1 package Vanillin sugar
1 knife tip Baking Powder
165 g cold butter
1 TEASPOON Cinnamon
750 g Apples
2 TABLESPOONS Apple Jelly
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough, mix 200 grams of flour, two tablespoons of sugar, vanillin sugar and baking powder. Cut butter into small cubes. Add 125 grams of butter and 60 millilitres of water and work into a smooth dough first with the dough hooks of the hand mixer, then with cold hands. Wrap in foil and chill for one hour. For the crumbles, knead 75 grams of flour, three tablespoons of sugar, cinnamon and 40 grams of butter with cold hands and chill. Wash apples, cut out cores. Cut apples into thin slices.
2
Roll out the dough between two sheets of baking paper to a rectangle (33 x 24 cm). Place in the greased and flour-spread tart tin with lift-off base (20 x 29 cm), press down the rim. Prick the base evenly with a fork. Spread apples in the tin. Heat the jelly and spread the top layer of apples. Spread crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for 40 minutes
3
45 minutes waiting time