Nut tart with caramelized cider apples

Name: Nut tart with caramelized cider apples
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 185 g Butter; 50 g Icing sugar; 7-10 Tbsp Salt; 110 g Flour; 1 Egg yolk (size M); 1 TABLESPOON Milk; 80 g Macadamia nuts; 80 g Hazelnuts; 125 g + 2 tablespoons sugar; 2 Eggs (size M); 2 TABLESPOONS Honey; 2 rosy-cheeked apples; 7-10 Tbsp a few squirts of lemon juice; 450 ml Cider (sparkling cider); 1 package Pudding powder "Vanilla Flavor"; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

185 g Butter
50 g Icing sugar
7-10 Tbsp Salt
110 g Flour
1 Egg yolk (size M)
1 TABLESPOON Milk
80 g Macadamia nuts
80 g Hazelnuts
125 g + 2 tablespoons sugar
2 Eggs (size M)
2 TABLESPOONS Honey
2 rosy-cheeked apples
7-10 Tbsp a few squirts of lemon juice
450 ml Cider (sparkling cider)
1 package Pudding powder "Vanilla Flavor"
baking paper
7-10 Tbsp Dried peas

Directions

1
Quickly knead 60 g butter in flakes, icing sugar, 1 pinch of salt, 40 g flour, 1 egg yolk and milk with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. In the meantime, roast the macadamia nuts in a pan without fat until golden brown, remove and let them cool down briefly. Coarsely chop the hazelnuts and macadamia nuts. Roll out dough round (28 cm Ø). Line a greased springform pan (24 cm Ø) with flour. Cover dough with baking paper and weigh down with dried peas.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes in a blind oven. In the meantime, whisk 125 g butter, 1 pinch of salt and sugar with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Add honey and mix. Sift 70 g flour on top and fold in. Stir in nuts. Take the tart out of the oven, remove the dried peas and baking paper. Let the base cool down a little. Fill in nut dough, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Meanwhile wash and dry apples. Cut out balls and sprinkle with lemon juice. Finely grate the rest of the apple flesh. Caramelise 2 tablespoons of sugar in a pot.
3
Let the base cool down a little. Fill in nut dough, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Meanwhile wash and dry apples. Cut out balls and sprinkle with lemon juice. Finely grate the rest of the apple flesh. Caramelise 2 tablespoons of sugar in a pot. Caramelise the fruit flesh and apple balls briefly. Deglaze with 400 ml cider and bring to the boil. Stir pudding powder and 50 ml cider until smooth. Stir into the cider and bring to the boil again. Remove from the heat, cover and let cool down. Remove the tart from the oven and let it cool down on a cake rack. Serve with compote and decorate with apple slices if desired
4
Caramelise the fruit flesh and apple balls briefly. Deglaze with 400 ml cider and bring to the boil. Stir pudding powder and 50 ml cider until smooth. Stir into the cider and bring to the boil again. Remove from the heat, cover and let cool down. Remove the tart from the oven and let it cool down on a cake rack. Serve with compote and decorate with apple slices if desired
5
waiting time approx. 1 1/2 hours