Apple tart

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 200 g Flour
  • 1 knife tip Baking Powder
  • 150 g Butter
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 1 egg (size M)
  • 125 g Amarettini
  • 500 g Apples
  • 2-3 TABLESPOONS Lemon juice
  • 100 g Apricot Jam
  • 60 g whole almonds
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Oil

Directions

  1. 1

    Mix flour and baking powder. Knead with 100 g fat, 50 g sugar, vanillin sugar and egg to a smooth dough. Form into a ball, wrap in cling film and chill for 30 minutes. In the meantime, melt 50 g butter and let it cool down a little. Finely crumble the Amarettini in the universal chopper, mix with butter. Wash and quarter apples and remove core.

  2. 2

    Cut apples into thin slices and sprinkle with lemon juice. Roll out the dough round (approx. 32 cm Ø) on a floured work surface. Line a greased tart tin (28 cm Ø) with it. Spread the Amarettini breadcrumbs on the base. Place the apple slices overlapping close together. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Bring apricot jam to the boil in a small pot, simmer for 1 minute. Spread the hot tart with it. Let it cool down. Coarsely chop the almonds. Roast in a pan without fat. Sprinkle with 50 g sugar and let it caramelize.

  3. 3

    Spread the hot tart with it. Let it cool down. Coarsely chop the almonds. Roast in a pan without fat. Sprinkle with 50 g sugar and let it caramelize. Put the almonds on a lightly oiled piece of aluminium foil and let them cool down. Sprinkle the almond brittle on the tarte just before serving. Whipped cream tastes good with it

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
230 kcal
CARBS
29 g
FATS
11 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeCake

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