Apple farmer tart

Name: Apple farmer tart
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 100 g + 1 tablespoon soft butter; 150 g + 50 g + 1-2 tablespoons sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated peel and 3 tablespoons juice of 1 organic lemon; 5 Eggs (Gr. M); 50 g + 75 g Double cream; 150 g Flour; 1 coated Tsp Baking Powder; 1 kg sour apples; 1 package Vanillin sugar; 1 1/2 tablespoons (30 g) Apricot Jam; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
100 g + 1 tablespoon soft butter
150 g + 50 g + 1-2 tablespoons sugar
7-10 Tbsp Salt
7-10 Tbsp grated peel and 3 tablespoons juice of 1 organic lemon
5 Eggs (Gr. M)
50 g + 75 g Double cream
150 g Flour
1 coated Tsp Baking Powder
1 kg sour apples
1 package Vanillin sugar
1 1/2 tablespoons (30 g) Apricot Jam
3 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Grease a tart mould (26 cm Ø; approx. 4.5 cm edge) or springform pan (26 cm Ø) and sprinkle with breadcrumbs. Cream 100 g butter, 150 g sugar, 1 pinch of salt and lemon zest. Stir in 2 eggs individually and then 50 g double cream. Mix flour and baking powder and stir in briefly. Spread into the form
2
Peel, quarter, core and coarsely grate apples (if juice has formed in the process, drain it). Mix with lemon juice. Mix 75 g double cream, 3 eggs, 50 g sugar and vanillin sugar. Mix with the apple shavings. Spread on the dough and sprinkle with 1-2 tbsp. sugar. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes
3
Heat the jam and 1 tablespoon butter and pass through a sieve. Spread on the hot cake. Continue baking at the same temperature for about 10 minutes. Let it cool down
4
Roast the flaked almonds without fat and let them cool down. Sprinkle the cake with it and dust with icing sugar