Apple Tart on Speculaas Base
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g speculoos (spiced speculoos)
- 70 g butter, cold
- 1 egg (s)
- 4 large apples, best Boskoop
- 1 tablespoon cinnamon - sugar
- Walnuts, chopped
- Icing sugar for dusting
- flour for rolling
- Raisins, soaked in rum
Print Recipe
Pin Recipe Instructions
- Line a 26 cm diameter tart pan with baking paper. Preheat the oven to 200 ° C.
- Crush the speculoos into flour, the best way to do this is to roughly break the speculoos in a bag and then grind them finely in a mortar. Knead the speculoos flour with the egg and cold butter flakes to form a smooth shortcrust pastry. Then cool for about 15 minutes.
- Peel, quarter, core and slice apples.
- Dust the worktop with flour, roll out the cooled dough, line the bottom and edge of the tart pan with the dough. Layer the apple slices like a roof tile, sprinkle with cinnamon sugar (which will then caramelize with the apple juice that comes out). Sprinkle with raisins or walnuts as desired. Bake for 20 minutes at 200 ° C (top / bottom heat, convection in my opinion not recommended) until the edges of the apples brown.
- Dust with icing sugar and serve lukewarm.
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