Summary

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

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Instructions

1. Line a 26 cm diameter tart pan with baking paper. Preheat the oven to 200 ° C.
2. 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.
3. Peel, quarter, core and slice apples.
4. 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.
5. Dust with icing sugar and serve lukewarm.