Apple tart

Name: Apple tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Flour; 2 coated Tsp Baking Powder; 50 g + 3 tablespoons sugar; 3 TABLESPOONS Oil; 5 TABLESPOONS Milk; 2 Eggs (size M); 3 Apples (e.g. Jonagold); 20 g Butter or margarine; 1 glass (340 g) Apricot Jam; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Picture 2: ground pistachios for decoration

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Flour
2 coated Tsp Baking Powder
50 g + 3 tablespoons sugar
3 TABLESPOONS Oil
5 TABLESPOONS Milk
2 Eggs (size M)
3 Apples (e.g. Jonagold)
20 g Butter or margarine
1 glass (340 g) Apricot Jam
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Picture 2: ground pistachios for decoration

Directions

1
Quickly mix flour, baking powder, 50 g sugar, oil, milk and 1 egg with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 30 minutes. In the meantime wash apples, grate them dry, cut them in half and remove the core with a ball cutter. Cut apples into fine slices. Roll out the dough on a well floured work surface to a circle (32 cm Ø) and line a greased and floured tart mould (26 cm Ø) with it. Spread the apple slices evenly on the base.
2
Melt the fat. Mix the fat, 1 egg and 3 tablespoons of sugar and pour over the apples. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. In the meantime warm up the jam. Pass through a sieve and brush the apples with it
3
Picture 2: Decorate with ground pistachios