Apple pudding tart

For 12 pieces
  • 225 g flour
  • 50 g ground almonds, skinless
  • 2 tbsp (approx. 20 g) Icing sugar
  • 1 pinch salt
  • 1 Egg (size M)
  • 125 g cold butter
  • 75 g Amarettini
  • 2 (approx. 380 g) large apples
  • 2 EL Lemon juice
  • 1/4 l Milk
  • 1 packet Baked pudding cream' Vanilla flavor '
  • 100– 125 g Apple jelly (alternatively apricot jam)
  • Fat and flour
  • flour
  • cling film
  • 1 freezer bags
  • baking paper
90 minutes
light
1.
Mix the flour, almonds, powdered sugar and salt in a bowl. Add the egg and butter in pieces. First knead with the dough hook of the hand mixer, then briefly with your hands to form a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.
2.
Put the amarettini in a freezer bag and crush them finely with a rolling pin. Wash, peel and quarter the apples and remove the core. Cut the apples into wedges and turn them in lemon juice.
3.
Grease a tart pan with a lift-off base (26 cm Ø) and lightly dust with flour. Roll out the shortcrust pastry into a circle (approx. 30 cm Ø) on a large sheet of lightly floured baking paper. Tip the dough into the mold and peel off the baking paper. Press the edge lightly and cut off any excess dough. Prick the dough base several times with a fork and sprinkle with the amarettini crumbs
4.
Put the milk in a bowl, add the cream powder and stir with a whisk for about 1 minute. Spread the cream on the base tablespoon by spoon and spread it carefully. Cover with apple slices in a circle
5.
In the preheated oven, lower rail (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) 45–50 minutes to bake. Warm the jelly slightly. After 20–25 minutes, spread the apple wedges with the jelly and finish baking. Let the tart cool on a wire rack for 20–30 minutes, then carefully remove it from the tin and allow to cool
6.
Wait approx. 40 minutes
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 13 g fat
  • 34 g carbohydrates

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