Apple tart

For 12 pieces
  • 4 Apples
  • juice of 1 lemon
  • 100 g Almond flakes
  • 1 Pack (230 g) Puff pastry (rolled out in a round shape; 32 cm Ø; on baking paper; from the refrigerated shelf)
  • 200 g Apricot jam
  • Fat
  • possibly .. baking paper
60 minutes
Peel and quarter the apples, remove the core. Cut each quarter into 3 wedges. Drizzle with lemon juice. Roast 50 g flaked almonds in a pan without fat until golden yellow. Chop 50 g almonds in the universal chopper. Grease the tart pan (28 cm Ø). Unroll the puff pastry and place in the pan. Fold protruding edges inwards and press firmly. Sprinkle the chopped almonds on the bottom. Place the apple slices in a rose shape from the outside to the inside. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rack for about 35 minutes. If the surface gets too dark, cover the tart with baking paper. Take the tart out of the oven. Bring the jam to the boil and strain through a sieve. Brush the tart with the jam and sprinkle with the flaked almonds. Take the tart out of the mold and let it cool down on a wire rack. Whipped cream tastes good with it
Waiting time approx. 30 minutes
1 piece approx .:
  • 200 kcal
  • 840 kJ
  • 3 g protein
  • 10 g fat
  • 24 g carbohydrates


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