Apple Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grate coconut oil and put it together with 100 g butter, flour and salt in a mixing bowl. Knead with the dough hooks of the hand mixer to a crumbly mass. Then add about 4 tablespoons of cold water and knead to a smooth short pastry. Wrap in foil and chill for about 1 hour

2. 2

   Spread 1 piece of aluminium foil thinly with oil. Caramelize sugar and 1 tablespoon of water in a small pot until golden. Remove from the heat, add 5 g butter, cinnamon and nuts, stir in and place on the aluminium foil. Let it cool down and chop it coarsely

3. 3

   Peel and quarter the apples, remove the core and cut the apple quarters into slices. Add lemon juice to the apple slices and mix well. Roll out the short pastry on a floured work surface to a round plate (approx. 30 cm Ø). Place in a greased tart tin (26 cm Ø), press on and cut off the excess dough. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs

4. 4

   Place the apple slices in the mould in flakes. Heat the jelly and spread on the apple pieces. Bake in the preheated oven, lower shelf (electric oven: 225 ° C/ convection oven: 200 ° C/gas oven see manufacturer ) for 35-45 minutes. Sprinkle brittle on the tart for the last 5 minutes and bake on the middle shelf. Cool on a cake rack for 20-30 minutes. Serve lukewarm dusted with icing sugar. Makes approx. 12 pieces

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
210 kcal

CARBS
23 g

FATS
12 g

PROTEINS
2 g