Apple and walnut tart

1.

100 g of sugar in a cast iron tart pan or an ovenproof pan (25-26 cm Ø; no waffle base!) and caramelize until golden yellow on the stove over low to medium heat. Let the caramel cool down

2.

Roughly chop the walnuts. Peel, quarter and core apples and cut into approx. 1 cm thick wedges. Then drizzle with lemon juice

3.

Mix 125 g butter, 125 g sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. First stir in the flour and finally the milk

4.

Put 2 tbsp butter in flakes on the caramel. Sprinkle with the nuts. Place the apple slices in a fan-shaped manner close together. Spread the dough on top and smooth out. Bake in the preheated oven on the bottom rail (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) for about 40 minutes

5.

From the oven to take. Possibly, so that the tart comes out of the mold better, heat on the stove over medium heat for 3-4 minutes. Tart with knife from the edge of the moldloosen, overturn, let cool down. In addition: Crème fraîche