Apple farmer tart

- 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 span> Eggs (Gr. M)
- 50 g span> + 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
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- 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 ul>
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