Nut and apple tart with vanilla curd cream

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 250 g Flour
  • 50 g ground hazelnuts
  • 200 g Sugar
  • 200 g Butter or margarine
  • 1 egg (size M)
  • 2 packages Pudding powder "Vanilla Flavor"
  • 3/4 l Milk
  • 750 g sour apples
  • 2-3 TABLESPOONS Lemon juice
  • 1 TABLESPOON Breadcrumbs
  • 1 package Vanillin sugar
  • 250 g Low-fat curd
  • 2 TABLESPOONS Raisins
  • 4 TABLESPOONS Apricot Jam
  • 2 TABLESPOONS Hazelnut flakes
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Parchment paper and legumes

Directions

  1. 1

    Knead flour, nuts, 100 g sugar, fat in small pieces and egg in a bowl to a smooth dough. Wrap the dough in foil and chill for about 1/2 hour. For the cream, stir pudding powder, remaining sugar and approx. 100 ml milk until smooth.

  2. 2

    Bring the rest of the milk to the boil. Stir in pudding powder, bring to the boil again. Peel, quarter and core apples. Cut quarters into thin slices. Sprinkle with lemon juice. Roll out the dough on a floured work surface to a circle (approx. 34 cm Ø).

  3. 3

    Place in a greased tart dish (approx. 30 cm Ø). Prick several times with a fork, sprinkle with breadcrumbs. Place parchment on top and add legumes. Pre-bake the base in a preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 10 minutes.

  4. 4

    Mix the custard, vanilla sugar and quark. Add the raisins. Remove pulses and paper. Spread the cream on the floor. Cover with apple wedges and bake for another 35 minutes. Stir jam until smooth, spread on the warm cake.

  5. 5

    Let it cool down. Serve sprinkled with hazelnut leaves and icing sugar. Makes about 16 pieces.

Nutrition Facts

KCAL
260 kcal
CARBS
44 g
FATS
5 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesexoticCakeCake