Thuringian apple tart

Name: Thuringian apple tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 200 g Flour; 50 g + 1 teaspoon icing sugar; 7-10 Tbsp Salt; 100 g cold butter; 4 Eggs (size M); 6 small apples (about 100 g each); 3 TABLESPOONS Lemon juice; 1 package (200 g) Double cream cream cheese; 1/2 package Sauce powder "Vanilla flavor; 25 g + 3 tablespoons sugar; 25 g Raisins; 1 TEASPOON ground poppy seed; 125 g Low-fat curd; 5 TABLESPOONS Milk; 1 package Vanillin sugar; 1 TABLESPOON Cornstarch; 2 TABLESPOONS Breadcrumbs; 2-3 TABLESPOONS flaked almonds; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

200 g Flour
50 g + 1 teaspoon icing sugar
7-10 Tbsp Salt
100 g cold butter
4 Eggs (size M)
6 small apples (about 100 g each)
3 TABLESPOONS Lemon juice
1 package (200 g) Double cream cream cheese
1/2 package Sauce powder "Vanilla flavor
25 g + 3 tablespoons sugar
25 g Raisins
1 TEASPOON ground poppy seed
125 g Low-fat curd
5 TABLESPOONS Milk
1 package Vanillin sugar
1 TABLESPOON Cornstarch
2 TABLESPOONS Breadcrumbs
2-3 TABLESPOONS flaked almonds
2 TABLESPOONS Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas

Directions

1
In a mixing bowl knead flour, 50 g icing sugar, 1 pinch of salt, butter in pieces and 1 egg first with the dough hooks of the hand mixer, then with your hands quickly until smooth. Roll out the shortcrust pastry on a floured work surface in a rectangular shape (approx. 23 x 31 cm).
2
Grease a rectangular tart mould (20 x 28 cm), place the dough inside, press the edges. Line the dough with baking paper, place dried peas on top. In a preheated oven on the lowest shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see
3
manufacturer) bake for about 10 minutes.
4
In the meantime peel the apples, remove the core with a core cutter and cut the apples in half. Cut the curved side of the apples several times in parallel. Drizzle apples with 2 tbsp. lemon juice. Remove the base from the oven, remove baking paper with dried peas.
5
Let the floor cool down.
6
Mix cream cheese, 1 egg, sauce powder and 25 g sugar until smooth. Stir in the raisins and set aside. Separate 2 eggs. Mix egg yolks, poppy seeds, quark, milk, vanillin sugar, 1 tbsp lemon juice, 2 tbsp sugar and starch.
7
Beat the egg white with 1 tablespoon of sugar and 1 pinch of salt until stiff. Fold into 2 portions with the quark cream.
8
Sprinkle the bottom with breadcrumbs. First fill the cream cheese and then the curd mixture into the tart, smoothing them down. Place apples with the convex side facing upwards. In the preheated oven on the 2nd shelf.
9
Bake from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.
10
Meanwhile, roast the almonds in a hot pan without fat while turning. Let them cool down on a flat plate. Warm up the jam with 2 tablespoons of water in a small pan while stirring. Take the tart out of the oven, spread the jam on the apples.
11
Let the tart cool down on a cake rack in the mould. Arrange on a plate and sprinkle with flaked almonds and 1 tsp. icing sugar.