Apple tart with sour cream and calvados sauce

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ingredients
250 g flour
2 EL Sugar
1/8 l Milk
1/2 Cubes (20 g) fresh yeast
1 Egg (Size M)
25 g Butter or margarine
Salt
grated zest of 1/2 untreated lemon
1 kg Apples
200 g sour cream
2-3 EL Calvados
4 Eggs (size M)
100 g Sugar
1 knife tip cinnamon
Fat and breadcrumbs
Form
4 EL Cranberries in their own juice (from the glass)
1 TL Icing sugar

90 minutes

light

1.: Put flour into a Give the bowl and make a well in the middle. Pour sugar and lukewarm milk into the well and crumble the yeast into it. Mix the yeast with the milk and a little flour with a spoon.
2.: Add the egg, fat, 1 pinch of salt and lemon zest and knead everything into a smooth yeast dough. Cover and let rise in a warm place for about 30 minutes. In the meantime, peel the apples and, depending on the size, cut or quarter and core them.
3.: Cut into pieces of apple. Grease a tart pan (30 cm Ø) and sprinkle with breadcrumbs. Knead the dough well and roll out into a circle (approx. 34 cm Ø) and place in the mold. Place the apple pieces on the dough.
4.: Let rise for another 20 minutes. Mix together sour cream, calvados, eggs, sugar and cinnamon. Pour the topping over the apples and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 40 minutes.
5.: Drain the lingonberries a little and spread over the flan. Dust with powdered sugar. Serve lukewarm. Makes about 12 pieces.

1 portion approx:

270 kcal
1130 kJ

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