Apple pie with marzipan lattice

Name: Apple pie with marzipan lattice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 300 g Flour; 1 TEASPOON Baking Powder; 150 g Butter or margarine; 150 g Sugar; 1 egg (size M); 7-10 Tbsp Grease; 7-10 Tbsp parchment paper; 500 g Dried peas for blind baking; 1.25 kg sour apples; 7-10 Tbsp (e.g. Boskoop); 7-10 Tbsp Juice of 2 lemons; 75 g Sugar; 1 package Vanillin sugar; 1 TEASPOON Cinnamon; 2 TABLESPOONS Butter or margarine; 300 g Marzipan raw mass; 150 g Icing sugar; 1 egg (size M); 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Icing sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

300 g Flour
1 TEASPOON Baking Powder
150 g Butter or margarine
150 g Sugar
1 egg (size M)
7-10 Tbsp Grease
7-10 Tbsp parchment paper
500 g Dried peas for blind baking
1.25 kg sour apples
7-10 Tbsp (e.g. Boskoop)
7-10 Tbsp Juice of 2 lemons
75 g Sugar
1 package Vanillin sugar
1 TEASPOON Cinnamon
2 TABLESPOONS Butter or margarine
300 g Marzipan raw mass
150 g Icing sugar
1 egg (size M)
2 TABLESPOONS Apricot Jam
7-10 Tbsp Icing sugar

Directions

1
Knead flour, baking powder, fat, sugar and egg to a smooth shortcrust pastry, cover and put in a cool place for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out 2/3 of the dough on the bottom of the mould. Prick several times with a fork. Close the edge of the mould around it. Form the rest of the dough into a roll, place it on the edge of the mould and press it up 3-4 cm high.
2
Lay parchment paper on the dough. Fill with dried peas up to the height of the dough crust. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lower level for 20-25 minutes. Peel, quarter, core and cut apples into fine pieces. Sprinkle with lemon juice. Sprinkle sugar, vanillin sugar and cinnamon over the apples and mix carefully. Heat the fat in a large pot. Steam apples in it at low heat for 5-8 minutes. Drain. Remove parchment paper and peas from the cake base. Spread steamed apple pieces on top. Knead the marzipan, icing sugar and egg to a spreadable mixture and fill into a piping bag with star-shaped spout.
3
Heat the fat in a large pot. Steam apples in it at low heat for 5-8 minutes. Drain. Remove parchment paper and peas from the cake base. Spread steamed apple pieces on top. Knead the marzipan, icing sugar and egg to a spreadable mixture and fill into a piping bag with star-shaped spout. First spray a grid, then a rim onto the apple tart. Bake the apple tart for another 20-25 minutes on the middle shelf at the same temperature. Carefully loosen the edge of the tin with a knife and let the apple tart cool down well on a cake rack. Heat up the jam and spread it on the cake. Serve dusted with icing sugar. Makes approx. 16 pieces
4
First spray a grid, then a rim onto the apple tart. Bake the apple tart for another 20-25 minutes on the middle shelf at the same temperature. Carefully loosen the edge of the tin with a knife and let the apple tart cool down well on a cake rack. Heat up the jam and spread it on the cake. Serve dusted with icing sugar. Makes approx. 16 pieces