Apple tart with marzipan topping

For 12 pieces
  • 200 g flour
  • 125 g Butter
  • 275 g Sugar
  • 1 Pinch Salt
  • 4 Apples (approx. 150 g each)
  • juice of 1 lemon
  • 1 Parcel 'Vanilla flavor' pudding powder
  • 125 ml milk
  • 250 g Schmand
  • 5 Eggs (size M)
  • 100 g marzipan raw mass
  • 100 g whipped cream
  • 1-2 EL Almond kernels (without skin)
  • 1 EL Icing sugar
  • Fat
  • flour
  • Cling film
90 minutes
Meh Put the butter in pieces, 75 g sugar and salt in a mixing bowl. Knead with the dough hook of the hand mixer. Possibly add 2-3 tablespoons of cold water. Then knead again with your hands to form a smooth dough. Cover and chill for about 30 minutes. Peel and halve the apples and remove the core. Boil 1 liter of water with 100 g of sugar and lemon juice, add the apples. Let it simmer for 6-8 minutes. Drain the apples well. Mix the pudding powder, 50 g sugar, milk and sour cream in a saucepan. Bring to the boil while stirring, simmer for approx. 1 minute. Pour into a bowl, place cling film directly on the surface. Grease a tart pan (24 cm Ø) with a removable base. Roll out the dough on a floured work surface in a round shape (approx. 26 cm Ø). Pour into the mold and press the edge on. Mix the vanilla sour cream with 1 egg, place on the base and smooth out. Place the apples on the cream with the curve facing up. For the marzipan pour, stir the marzipan with the whisk of the hand mixer until smooth. Stir in 4 eggs one after the other. Stir in the cream and 50 g sugar. Pour the topping over the apples. Bake in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for 35-40 minutes. After 15 minutes of baking time, spread the almonds on the cake. Let the cake cool down. Dust with powdered sugar
1 piece approx:
  • 400 kcal
  • 1680 kJ
  • 7 g protein
  • 23 g fat
  • 40 g carbohydrates


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