Apple Slender

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

For painting:

1 egg yolk
2 Table spoons milk

Instructions

Preheat the oven to 180 ° C (top / bottom heat). Knead all of the dough ingredients quickly to form a smooth shortcrust pastry and halve the amount. Wrap one half in cling film and chill.
Roll out the other half of the dough on a baking sheet lined with baking paper (if necessary put a baking frame around it, then the edge will be nice and even). Prick several times with a fork to prevent the dough from forming bubbles.
Bake in the preheated oven for about 15 minutes, until the shortcrust pastry base is golden yellow but not completely baked. Take out of the tube and let cool down.
In the meantime, prepare the apple filling. To do this, roughly grate the apples (approx. 1.5 - 2 kg, depending on how thick you want the filling). In a large bowl, mix with lemon juice, sugar, cinnamon and rum. Add raisins (amount to taste) or leave out.
Now spread a thin layer of apricot jam on the shortcrust pastry base, which has now slightly overcooled. Spread the apple filling on top and smooth it out.
Roll out the second half of the dough to the size of a tray and place on the apple topping. Prick again several times with a fork. Whisk the egg yolk with the 2 tablespoons of milk and brush the surface of the cake with the mixture. Bake in a preheated oven at 180 ° C (top / bottom heat) for about 45 minutes until golden.
Sprinkle with powdered sugar and serve with a dollop of cream if necessary. A little tip: the next day, the cake can be cut better and more evenly.

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