Apple farmer tart

For 16 pieces
  • fat and breadcrumbs
  • 100 g + 1 tbsp soft butter
  • 150 g + 50 g + 1-2 tbsp sugar
  • Salt
  • demolished flat peel and 3 tablespoons of juice from 1 organic lemon
  • 5 Eggs (Gr. M)
  • 50 g + 75 g crème double
  • 150 g flour
  • 1 deleted TL baking powder
  • 1 kg sour apples
  • 1 packet vanillin- Sugar
  • 1 1/2 Tbsp (30 g) Apricot jam
  • 3 EL Almond flakes
  • Icing sugar
40 minutes
light
1.
OneGrease the tart pan (26 cm Ø; approx.4.5 cm rim) or springform pan (26 cm Ø) and sprinkle with breadcrumbs. Mix 100 g butter, 150 g sugar, a pinch of salt and lemon zest until creamy. Stir in 2 eggs individually and then 50 g double cream. Mix the flour and baking powder and stir in briefly. Spread into the pan
2.
Peel, quarter, core and roughly grate the apples (if the juice has formed, let it drain). Mix with lemon juice. Mix together 75 g of double crème, 3 eggs, 50 g of sugar and vanilla sugar. Mix with the grated apple. Spread on the dough and sprinkle with 1-2 tablespoons of sugar. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30-35 minutes
3.
Heat the jam and 1 tbsp butter and rub through a sieve. Spread on the hot cake. Bake for another 10 minutes at the same temperature. Let cool down
4.
Roast the almond flakes without fat and let them cool down. Sprinkle the cake with it and dust with powdered sugar
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 13 g fat
  • 32 g carbohydrates

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