Apple tart with sour cream

light

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.