Apple tart

For 16 pieces
  • 200 g flour
  • 1 knife tip Baking powder
  • 150 g Butter
  • 100 g Sugar
  • 1 Package Vanillin-Sugar
  • 1 Egg (size M)
  • 125 g Amarettini
  • 500 g Apples
  • 2-3 EL lemon juice
  • 100 g Apricot jam
  • 60 g whole almonds
  • Cling film
  • fat
  • aluminum foil
  • Oil
60 minutes
light
1.
Mix the flour and baking powder. Knead with 100 g fat, 50 g sugar, vanilla sugar and egg to form a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes. In the meantime, melt 50 g butter, allow to cool a little. Amarettini fine in the universal food processor Crumble, mix with butter. Wash the apples, quarter them and remove the core. Cut the apples into thin wedges and drizzle with lemon juice. Roll out the dough onto a floured work surface (approx. 32 cm Ø). Line a greased tart pan (28 cm Ø) with it. Spread the Amarettini crumbs on the floor, overlap the apple slices and place them close together. Bake in the preheated oven (electric stove: 225 ° C / fan: 200 ° C / gas: level 4) for 20-25 minutes. Apricots Boil the en jam in a small saucepan, simmer for 1 minute. Brush the hot tart with it. Let cool down. Roughly chop the almonds. Roast in a pan without fat. Sprinkle with 50 g sugar and let it caramelize. Place the almonds on a lightly oiled piece of aluminum foil and allow to cool. Sprinkle the almond brittle on the tart just before serving. Whipped cream tastes good with it
2.
Waiting time approx. 1 hour
1 piece approx .:
  • 230 kcal
  • 960 kJ
  • 3 g protein
  • 11 g fat
  • 29 g carbohydrates

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