Summary

Ingredients

• 1 dough (shortcrust pastry from stock, about 350-400g)
• 1 handful ladyfingers, crumbled or crumbs from speculoos or biscuits
• 7 apples (Braeburn, Boskoop or Cox Orange, about 1400g)
• 2 tablespoon lemon juice, 3 if you like
• 3 orange (s), untreated, rubbed off
• 150 g apple compote (homemade or from a lass)
• 100 g cranberries, dried
• Honey or sugar according to the sweetness the apples and taste

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Instructions

1. Roll out the shortcrust pastry on baking paper (40 x 40 cm; square roll width), lightly flour the rolling pin. Place in the springform pan with the baking paper, lightly press the 5 cm high edges. Cut off any paper that protrudes over the edge of the springform pan.
2. Sprinkle the crumbs of ladyfingers, speculoos or other biscuits evenly on top and place in the refrigerator.
3. Peel, quarter and core apples, coarsely grate except for 2 apples, first cut the remaining 2 into quarters, cut them into 3-4 wedges - depending on the size of the apples.
4. Mix apple compote, lemon juice, zest of at least 2 oranges, cranberries, honey or sugar according to the sweetness of the apples and taste, mix in the coarsely grated apples immediately. Spread a little on the shortcrust pastry and spread the apple slices on top like a roof tile.
5. Bake on the lowest rack at 160 ° convection, 180 ° top / bottom heat, gas level 2, for approx. 35 minutes, cover after 25 minutes if necessary.
6. Tip: If you like, you can use currants or orange peel instead of cranberries, then season gently with honey or sugar. If no dried fruit is added, mix in some crumbs or muesli flakes to soak up the apple juice.
7. Variants:
8. - Flavor the apple mass with cognac, rum, orange liqueur or with cinnamon powder, vanilla pulp, whole aniseed seeds.
9. - Grate all apples, go faster and cut better.
10. - Cover immediately with a second shortcrust pastry from the supply or cover with a rolled-out marzipan mixture after 15 minutes of baking.