Apple tart

For 12 pieces
  • 100 g flour
  • 85 Butter
  • 1 pinch of salt
  • 4 apples (e.g. B. Boskoop)
  • 2 EL Sugar
  • 4 EL currant jelly
  • fat
  • flour
  • cling film
90 minutes
Knead the flour, 60 g butter, salt and 1 tbsp water first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for approx. 30 minutes
Wash, peel and quarter the apples, remove the core. Cut each quarter into about 5 slices. Grease a tart pan (bottom 22 cm Ø; top 26 cm Ø; height approx. 4 cm) with the lift-off base. Roll out the dough in a round shape (approx. 28 cm Ø) on a work surface dusted with flour. Line the mold with it, press it on. Place the apple slices tightly in a circle, the apples can slightly overlap
Spread 25 g butter in flakes on the apple slices and sprinkle with sugar. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50–60 minutes on the 2nd rack from the bottom, possibly 5 minutes before the end of the cooking time on the upper rack. Take out the tart and leave to cool on a wire rack. Briefly bring the jelly to the boil with 1 tbsp water and brush the tart with it. Remove the tart from the mold and serve with whipped cream or vanilla ice cream
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 140 kcal
  • 580 kJ
  • 1 g protein
  • 6 g fat
  • 19 g carbohydrates


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