Upside-down apple tart
easy
90 mins
90 mins
Ingredients
- 40 g Butter
- 40 g Sugar
- 750 g sour apples (e.g. Boskop)
- 25 g sliced hazelnuts
- 80 g Butter or margarine
- 160 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 pinch Salt
- 2 Eggs (size M)
- 80 g Flour
- 100 g Cornstarch
- 3 TSP Baking Powder
- 7-10 Tbsp Grease and parchment paper
Directions
- 1
Grease the springform pan bottom (24 cm Ø) and line it with parchment paper. Close the edge of the springform pan around it. Melt butter in a pot and pour it evenly onto the bottom of the springform pan. Sprinkle sugar over it.
- 2
Peel and quarter the apples and remove the cores. Cut the apple quarters into thick slices. Sprinkle hazelnut leaves on the edge of the springform pan, then place the apple slices in a ring on the bottom.
- 3
For the dough, beat the fat, sugar, lemon peel and salt until foamy. Stir in the eggs bit by bit. Mix flour, starch and baking powder and fold in. Spread the dough evenly over the apple wedges.
- 4
Bake the upside-down apple tart in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour until golden brown. Remove from the oven and allow to cool slightly in the mould. Carefully loosen the edge of the springform pan and turn the cake over.
- 5
Peel the parchment paper and let the cake cool completely.
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