Apple tart

For 12 pieces
  • 25 g coconut fat
  • 100 g Butter + 5 g butter
  • 160 g flour
  • 1 Mesp. Salt
  • 30 g Sugar
  • 1/2 TL ground cinnamon
  • 40 g Hazelnut kernels
  • 750 g Apples
  • 3–4 EL lemon juice
  • 3 tbsp apple jelly or apricot jam
  • Oil
  • flour
  • 2–3 EL breadcrumbs
  • cling film
  • aluminum foil
90 minutes
very easy
1.
Grate coconut oil and place in a mixing bowl along with 100 g butter, flour and salt. Knead into a crumbly mass with the dough hook of the hand mixer. Then add about 4 tablespoons of cold water and knead into a smooth shortcrust pastry. Wrap in foil and refrigerate for approx. 1 hour
2.
Spread a thin layer of oil on 1 piece of aluminum foil. Caramelize sugar and 1 tbsp water in a small saucepan until golden yellow. Remove from heat, add 5 g butter, cinnamon and nuts, stir in and place on the aluminum foil. Allow to cool and roughly chop
3.
Peel and quarter the apples, remove the core and cut the apple quarters into wedges. Add lemon juice to the apple wedges and mix well. Roll out the shortcrust pastry on a floured work surface into a round plate (approx. 30 cm Ø). Place in a greased tart pan (26 cm Ø), press down and cut off the excess dough. Prick the dough base several times with a fork and sprinkle with breadcrumbs
4.
Place the apple slices in the pan in a flake shape. Heat the jelly and brush the apple pieces with it. In the preheated oven, lower rail (electric stove: 225 ° C / convection: 200 ° C / gas stove, see manufacturer) 35–45 minutes of baking. Sprinkle the brittle on the tart for the last 5 minutes and finish baking on the middle rack. Let cool on a wire rack for 20-30 minutes. Serve lukewarm dusted with powdered sugar. Makes approx. 12 pieces
5.
Waiting time approx. 1 hour
1 Pieces approx .:
  • 210 kcal
  • 880 kJ
  • 2 g protein
  • 12 g fat
  • 23 g carbohydrates

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