Apple pudding tart

Name: Apple pudding tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 225 g Flour; 50 g ground almonds, without skin; 2 tablespoons (approx. 20 g) Icing sugar; 1 pinch Salt; 1 egg (size M); 125 g cold butter; 75 g Amarettini; 2 (approx. 380 g) large apples; 2 TABLESPOONS Lemon juice; 1/4 l Milk; 1 package bake-proof pudding cream "vanilla flavor"; 100–125 g Apple jelly (alternatively apricot jam); 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 1 Freezer bag; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

225 g Flour
50 g ground almonds, without skin
2 tablespoons (approx. 20 g) Icing sugar
1 pinch Salt
1 egg (size M)
125 g cold butter
75 g Amarettini
2 (approx. 380 g) large apples
2 TABLESPOONS Lemon juice
1/4 l Milk
1 package bake-proof pudding cream "vanilla flavor"
100–125 g Apple jelly (alternatively apricot jam)
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film
1 Freezer bag
baking paper

Directions

1
Mix flour, almonds, icing sugar and salt in a bowl. Add egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes
2
Put the Amarettini in a freezer bag and crush them finely with a rolling pin. Wash, peel and quarter the apples and remove the core. Cut apples into slices and turn them in lemon juice
3
Grease a tart mould with lift-off base (26 cm Ø) and dust lightly with flour. Roll out the short pastry on a large, lightly floured sheet of baking paper to form a circle (approx. 30 cm Ø). Turn out the dough into the tin and remove the baking paper. Slightly press the rim and cut off any excess dough. Prick the base of the dough several times with a fork and sprinkle with the Amarettine crumbs
4
Put milk in a bowl, add cream powder and mix with a whisk for about 1 minute. Spoon the cream onto the base and spread carefully. Cover with apple slices in a circle
5
Bake in the preheated oven, lower rack (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Warm the jelly slightly. After 20-25 minutes, brush the apple slices with the jelly and bake until done. Let the tart cool down for 20-30 minutes on a cake rack, then carefully remove from the tin and let it cool down
6
Waiting time approx. 40 minutes