Apple pie with marzipan lattice

  • 300 g flour
  • 1 TL Baking powder
  • 150 g butter or margarine
  • 150 g sugar
  • 1 Egg (size M)
  • fat
  • parchment paper
  • 500 g dry peas for blind baking
  • 1,25 kg tart apples
  • (e.g. Boskoop)
  • Juice of 2 lemons
  • 75 g Sugar
  • 1 packet vanillin sugar
  • 1 TL Cinnamon
  • 2 EL Butter or margarine
  • 300 g marzipan raw mass
  • 150 g Icing sugar
  • 1 Egg (size M)
  • 2 EL Apricot jam
  • Icing sugar
90 minutes
Knead the flour, baking powder, fat, sugar and egg into a smooth shortcrust pastry and cover and chill for approx. Grease a springform pan (26 cm Ø). Roll out 2/3 of the dough on the mold base. Prick several times with a fork. Close the edge of the mold around it. Shape the rest of the dough into a roll, place on the edge of the mold and press 3-4 cm high. Place parchment paper on top of the dough. Fill with dry peas up to the edge of the dough. Bake the bottom in the preheated oven (electric stove: 200 ° C / gas: level 3) on the lower level for 20-25 minutes. Peel, quarter and core the apples and cut into fine pieces. Drizzle with lemon juice. Sprinkle sugar, vanilla sugar and cinnamon over the apples and mix carefully. Heat the fat in a large saucepan. Sauté apples in it over low heat for 5-8 minutes. Drain. Remove the parchment paper and peas from the cake base. Spread the steamed apple pieces on top. Knead the marzipan, powdered sugar and egg to a spreadable mass and pour into a piping bag with a star nozzle. First squirt a lattice, then a rim onto the apple pie. Apple pie for another 20-25 minutes on the middle rack at the same temperatureto bake. Carefully loosen the edge of the mold with a knife and let the apple tart cool down on a wire rack. Heat the jam and brush the cake with it. Serve dusted with powdered sugar. Makes approx. 16 pieces
1 portion approx:
  • 540 kcal
  • 2260 kJ
  • 7 g protein
  • 23 g fat
  • 75 g carbohydrates


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