Baked apple tart with roasted almonds

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead 150 g flour, 50 g sugar, 1 pinch of salt, 100 g butter in pieces and egg first with the dough hooks of the hand mixer, then with your hands. Cover and chill for about 30 minutes.

2. 2

   Peel the apples and remove the core with an apple corer. Cut apples in half. Caramelise 5 tablespoons of sugar in a Tatin baking tin (25 cm Ø; see tip) or an ovenproof pan (approx. 24 cm Ø) until golden.

3. 3

   Melt 2 tablespoons of butter in it. Stir in the almonds. Place apples in the mould with the cut surface facing upwards. Steam over medium heat for about 10 minutes. Let cool down for 10-15 minutes.

4. 4

   Roll out the dough on a little flour until round (approx. 25 cm Ø) and lay it on the apples. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 30-35 minutes.

5. 5

   Remove the tart, leave to cool in the mould for 5-8 minutes until the caramel is no longer quite as liquid. Then place a cake plate on the mould. Press both against each other and quickly turn the mould over.

6. 6

   Then carefully remove it. Sprinkle 1 tablespoon of sugar over it. Serve baked apple tart lukewarm or cold. Serve with crème fraîche or vanilla ice cream.