Apple tart with calvados

For 16 pieces
  • Fat and flour
  • 200 g flour
  • 125 g + 50 g sugar
  • 2 packet vanilla sugar
  • salt
  • 5 Eggs (Gr. M)
  • 100 g cold butter
  • 750 g Apples
  • 2–3 EL Lemon juice
  • 150 g whipped cream
  • 3 EL Calvados (French apple brandy)
  • 2 EL breadcrumbs
  • 20 g Walnut kernels
  • 75 g Quince jelly
95 minutes
easy
1.
Tart form withGrease the removable base (26 cm Ø) and dust with flour. Mix the flour, 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt in a bowl. Add 1 egg and butter in pieces.
2.
First knead everything with the hand mixer and then briefly with your hands until smooth. Approx. Chill for 30 minutes.
3.
Roll out the dough onto a little flour into a circle (approx. 32 cm Ø). Line the tart pan with it, pressing into the grooves on the edge. Prick the pastry base several times with a fork. Approx. Chill for 30 minutes.
4.
Peel, quarter and core the apples, cut into wedges and drizzle with lemon juice. Briefly stir together the cream, calvados, 4 eggs, 50 g sugar and 1 packet of vanilla sugar.
5.
Sprinkle the tart base with breadcrumbs. Pat the apples dry, distribute on top. Pour the cream on top. In the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the bottom rail (gas: see
6.
stove manufacturer) Bake for about 55 minutes. Roughly chop the nuts and sprinkle on the tart 5–10 minutes before the end of the baking time. Heat the jelly. Take the tart out of the oven and brush with it. Let cool down.
1 piece approx:
  • 280 kcal
  • 5 g protein
  • 14 g fat
  • 31 g carbohydrates

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