Apple tart

For 16 pieces
  • 200 g flour
  • 2 deleted (r ) TL baking powder
  • 50 g + 3 tbsp sugar
  • 3 EL Oil
  • 5 EL Milk
  • 2 Eggs (size M)
  • 3 apples (e.g. B. Jonagold)
  • 20 g Butter or margarine
  • 1 glass (340 g) Apricot jam
  • Cling film
  • flour
  • fat and flour
  • Image 2: ground pistachios to decorate
75 minutes
easy
1.
Process the flour, baking powder, 50 g sugar, oil, milk and 1 egg quickly using the dough hook of the hand mixer to form a smooth dough. Wrap in foil and refrigerate for 30 minutes. In the meantime, wash the apples, rub dry, cut in half, remove the core with a ball cutter. Cut the apples into thin slices. Roll out the dough on a well-floured work surface into a circle (32 cm Ø) and a greased circle with flourLine the dusted tart pan (26 cm Ø) with it. Spread apple slices evenly on the base. Melt fat. Mix the fat, 1 egg and 3 tablespoons of sugar and pour over the apples. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 35 minutes. Meanwhile, heat the jam. Pass through a sieve and brush the apples with it
2.
Image 2: Decorate with ground pistachios
1 piece approx:
  • 170 kcal
  • 710 kJ
  • 2 g protein
  • 4 g fat
  • 30 g carbohydrates

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