Poppy seed and apple tart

Name: Poppy seed and apple tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7 Eggs (size M); 250 g Flour; 300 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 150 g Butter; 700 g Apples; 200 ml apple juice; 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Winter apple schnapps (18 %); 250 g ready-to-bake poppy seed filling; 2-3 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7 Eggs (size M)
250 g Flour
300 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
150 g Butter
700 g Apples
200 ml apple juice
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS Winter apple schnapps (18 %)
250 g ready-to-bake poppy seed filling
2-3 TABLESPOONS Breadcrumbs
3 TABLESPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Separate 4 eggs for the bottom. Pour 1 egg white into a small bowl. Put 3 egg whites in a mixing bowl. Put it in a cold place. Knead flour, 125 g sugar, vanilla sugar, salt, butter in flakes and 4 egg yolks with the dough hooks of the hand mixer. Then knead again with your hands to a smooth dough. Grease a tart mould (28 cm Ø) with lift-off base.
2
Roll out the dough on a well floured work surface to a circle (approx. 32 cm Ø), carefully place it in the form, press the rim and base together. Prick the base several times with a fork. Put the base in a cool place for about 40 minutes. In the meantime, wash, peel and quarter the apples and cut out the core. Dice quarters. Stir 50 ml apple juice and pudding powder until smooth. Boil 150 ml apple juice, 50 g sugar, schnapps and apples. Simmer covered until the apples start to crumble. Stir in the pudding powder, bring to the boil and simmer for about 1 minute while stirring. Remove from the heat, allow to cool slightly and stir several times. Mix 1 egg white, 3 eggs and poppy seed mixture. Sprinkle the base with breadcrumbs. Spread apple compote on top and smooth it down.
3
Boil 150 ml apple juice, 50 g sugar, schnapps and apples. Simmer covered until the apples start to crumble. Stir in the pudding powder, bring to the boil and simmer for about 1 minute while stirring. Remove from the heat, allow to cool slightly and stir several times. Mix 1 egg white, 3 eggs and poppy seed mixture. Sprinkle the base with breadcrumbs. Spread apple compote on top and smooth it down. Pour the poppy seed filling evenly onto it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for approx. 35 minutes. Beat 3 egg whites until semi-rigid, adding 125 g sugar. Carefully remove the cake from the oven, spread the beaten egg whites evenly and bake at the same temperature on the bottom rack for another 20-25 minutes. If necessary, cover the cake with aluminium foil about 15 minutes before the end of the baking time. Remove the cake from the oven, let it cool on a grid and dust with icing sugar
4
Pour the poppy seed filling evenly onto it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for approx. 35 minutes. Beat 3 egg whites until semi-rigid, adding 125 g sugar. Carefully remove the cake from the oven, spread the beaten egg whites evenly and bake at the same temperature on the bottom rack for another 20-25 minutes. If necessary, cover the cake with aluminium foil about 15 minutes before the end of the baking time. Remove the cake from the oven, let it cool on a grid and dust with icing sugar