Apple semolina tart

Name: Apple semolina tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 large apples (e.g. Boskop or Holsteiner Cox); 7-10 Tbsp juice and grated zest of 1 untreated lemon; 3 Eggs (size M); 75 g Butter or margarine; 75 g Sugar; 500 g Low-fat curd; 75 ml Milk; 50 g Durum wheat semolina; 1 TABLESPOON Flour; 1 package Vanillin sugar; 2 TABLESPOONS flaked almonds; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp brown sugar and icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 large apples (e.g. Boskop or Holsteiner Cox)
7-10 Tbsp juice and grated zest of 1 untreated lemon
3 Eggs (size M)
75 g Butter or margarine
75 g Sugar
500 g Low-fat curd
75 ml Milk
50 g Durum wheat semolina
1 TABLESPOON Flour
1 package Vanillin sugar
2 TABLESPOONS flaked almonds
3 TABLESPOONS Apricot Jam
7-10 Tbsp brown sugar and icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Peel and quarter the apples and cut out the core. Cut the apple quarters lengthwise and sprinkle with lemon juice. Separate the eggs. Mix fat, egg yolk and sugar until creamy.
2
Stir lemon zest, quark, milk, semolina and flour into the egg mixture. Beat the egg whites until stiff, letting the vanilla sugar trickle in. Fold the beaten egg white into the quark mixture. Pour into a greased casserole dish (approx. 30-32 cm Ø) sprinkled with breadcrumbs.
3
Add the apple quarters and sprinkle with almond flakes. Bake in the preheated oven (electric oven: 175 °C/ gas: level 3) for approx. 45 minutes. Heat up the apricot jam and brush the apples with it 10 minutes before the end of the baking time.
4
Sprinkle with brown sugar and icing sugar as desired.