Apple tart with sour cream

- 200 g flour
- 150 g Sugar
- 1 Package Vanillin sugar
- 1 pinch salt
- 4 eggs (size M)
- 50 g ground almonds
- 125 g cold butter
- 250 g Schmand
- 1 packet Sauce powder 'Vanilla flavor'
- 3 smaller red-skinned apples (approx. 120 g each) li>
- 100 g marzipan raw mass
- 50 g Almond flakes
- span> flour
- Icing sugar
75 minutes
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- 1.
- Knead the flour, 75 g sugar, vanilla sugar, salt, 1 egg, almonds and butter in cubes with the dough hook of the hand mixer. Then work again with your hands to form a smooth dough.
- 2.
- Roll out the dough on a floured work surface into a circle (approx. 28 cm Ø). Place in a greased tart pan with a lift-off base (26 cm Ø; with a wavy edge) sprinkled with flour. Press the edge lightly and refrigerate for about 30 minutes.
- 3.
- In the meantime, stir the sour cream, 75 sugar, 3 eggs and sauce powder with the whisk of the hand mixer until smooth. Wash apples thoroughly and use a core cutter to remove the core. Cut the apples into rings approx. 2 cm thick.
- 4.
- Roll out the marzipan into a circle (approx. 26 cm Ø) on a work surface lightly dusted with powdered sugar. Place on the tart base and spread apple rings on top. Sprinkle with flaked almonds and pour the topping evenly over the top.
- 5.
- Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rack for about 50 minutes. Take out of the oven, place on a rack and let cool down. Dust with powdered sugar.
1 piece approx:
- 370 kcal li>
- 1550 kJ
- 7 g protein
- 23 g fat
- 34 g carbohydrates
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