Fine apple-mazarin tart

Name: Fine apple-mazarin tart
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 100 g Flour; 2 TABLESPOONS Flour; 75 g crushed almonds; 2 TABLESPOONS crushed almonds; 50 g Icing sugar; 7-10 Tbsp Salt; 125 g cold butter; 125 g soft butter; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 100 g flaked almonds; 200 g Marzipan paste; 75 g Sugar; 4 Eggs (Gr. M); 6 Apples (approx. 900 g; e.g. Jonagold); 3 TABLESPOONS Apple Jelly; 7-10 Tbsp Cling film; Baking paper and dried peas

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Eve once seduced Adam with an apple - our fantastic apple pies have one advantage: they lead directly to heaven of pleasure

COOK TIME
105 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

100 g Flour
2 TABLESPOONS Flour
75 g crushed almonds
2 TABLESPOONS crushed almonds
50 g Icing sugar
7-10 Tbsp Salt
125 g cold butter
125 g soft butter
7-10 Tbsp Flour
7-10 Tbsp Grease
100 g flaked almonds
200 g Marzipan paste
75 g Sugar
4 Eggs (Gr. M)
6 Apples (approx. 900 g; e.g. Jonagold)
3 TABLESPOONS Apple Jelly
7-10 Tbsp Cling film
Baking paper and dried peas

Directions

1
For the dough, mix 100 g flour with 75 g ground almonds, icing sugar and 1 pinch of salt in a bowl. Add 125 g cold butter in pieces. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough. Wrap in foil and chill for about 45 minutes.
2
Roll out the dough onto some flour and make it round (approx. 29 cm Ø). Line a greased tart tin (approx. 25 cm Ø; approx. 4 cm high) sprinkled with 2 tbsp. ground almonds. Sprinkle the pastry base with 60 g almond flakes. Place baking paper on top and spread dried peas on top. Bake blind in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 15 minutes. Remove peas together with paper. Let the base cool down.
3
Grate marzipan for the cream. Cream 125 g soft butter and sugar. Stir in marzipan in portions. Stir in eggs one by one, then 2 tbsp. flour.
4
Peel, quarter, core and cut apples into slices. Ca. 1⁄3 Spread marzipan cream on the floor. Spread half the apples on top. Spread the rest of the cream on top and cover with the remaining apples. Sprinkle with 40 g almond flakes. Bake the cake at the same temperature for about 45 minutes.
5
Heat the jelly. Spread the cake with the jelly. Let it cool down.