Hazelnut and apple tart
easy
90 mins
90 mins
Ingredients
- 150 g Flour
- 10 g fresh yeast
- 1 TEASPOON Sugar
- 80 ml lukewarm water
- 1 knife tip Salt
- 10 g soft butter or margarine
- 3 medium-sized apples
- 125 g Schmand
- 2 Egg Yolk
- 50 g Sugar
- 50 g ground hazelnuts
- 1 TABLESPOON Hazelnut flakes
- 1 heaped tablespoon of apple jelly (alternatively lemon jelly)
- 2 TABLESPOONS Scandinavian wild cranberries from the glass
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
Directions
- 1
Put the flour in a bowl, make a depression in the middle and crumble the yeast. Sprinkle sugar over it and mix the yeast with the water and some flour. Cover the pre-dough and let it rise in a warm place for about 20 minutes.
- 2
Add salt and fat and knead the dough well. Put the yeast dough into a bowl and let it rise covered in a warm place for 20-30 minutes until the dough has visibly increased in size. In the meantime peel and halve apples and cut out the core.
- 3
Cut apples into thin slices. Mix sour cream with egg yolk, sugar and ground hazelnuts. Grease the tart mould (24 cm Ø). Roll out yeast dough thinly on a lightly floured work surface the size of the tart mould, place in the mould and press down lightly.
- 4
Cut off any excess dough. Prick the base of the dough several times with a fork and pour the sand casting on top. Spread the apple slices fan-shaped on the base. Bake in the preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas: level 4) for approx. 25 minutes.
- 5
Cover in between if necessary. Roast the hazelnut leaves in a frying pan until golden brown and remove them immediately. Warm up the apple jelly in a pot. Remove the apple tart from the oven and spread the apple slices thinly with the jelly.
- 6
Sprinkle with the roasted hazelnut leaves. Place the cranberries as small heaps in the middle and around the edge. The apple tart tastes very good warm as a sweet main meal with a cinnamon cream.
- 7
But it can also be served cold as a small cake with your afternoon coffee.
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