Baked apple tart

Name: Baked apple tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 50 g Raisins; 250 g Flour; 1 pinch Salt; 225 g Sugar; 7 Eggs (size M); 125 g Butter; 1 knife tip Baking Powder; 150 g Marzipan raw mass; 1 Protein (size M); 25 g chopped almonds; 400 g Schmand; 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 8 Apples (approx. 180 g each; e.g. Grafensteiner); 3 TABLESPOONS Breadcrumbs; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

50 g Raisins
250 g Flour
1 pinch Salt
225 g Sugar
7 Eggs (size M)
125 g Butter
1 knife tip Baking Powder
150 g Marzipan raw mass
1 Protein (size M)
25 g chopped almonds
400 g Schmand
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
8 Apples (approx. 180 g each; e.g. Grafensteiner)
3 TABLESPOONS Breadcrumbs
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Rinse and drain the raisins. Put flour, salt, 125 g sugar, 1 egg, butter in flakes and baking powder in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Roll out to a circle (approx. 33 cm Ø) on a floured work surface. Carefully place the dough into a greased springform pan (26 cm Ø) sprinkled with flour and press down the rim and base.
2
Prick the base several times with a fork and chill for about 45 minutes. Dice marzipan and mix with egg white. Mix in raisins and almonds. Mix sour cream, 6 eggs, 100 g sugar, vanilla sugar and pudding powder with the whisk of the hand mixer. Wash and peel the apples, cut out the core with an apple cutter. Pour marzipan-raisin mixture into the apples. Sprinkle the shortcrust pastry base with breadcrumbs, place the apples in it and let the custard run over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for 65-70 minutes. After about 25 minutes of baking time, cover the marzipan with small pieces of aluminium foil. Take the cake out of the oven, place it on a grid, let it cool down a little, remove it from the edge of the springform pan and let it cool down in the pan.
3
Pour marzipan-raisin mixture into the apples. Sprinkle the shortcrust pastry base with breadcrumbs, place the apples in it and let the custard run over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for 65-70 minutes. After about 25 minutes of baking time, cover the marzipan with small pieces of aluminium foil. Take the cake out of the oven, place it on a grid, let it cool down a little, remove it from the edge of the springform pan and let it cool down in the pan. Remove from the mould, dust the rim with icing sugar and arrange. Whipped cream tastes good with it
4
Waiting time 15 minutes