Apple Tart with Almond Icing According To Anneliese
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 55 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 250 g flour
- 75 grams sugar
- 2 pinch (s) baking powder
- 1 salt
- 30 g almonds, round
- 1 egg (s), size L.
- 130 g butter
- 1 organic lemon (s)
- Flour for the work surface
- Fat for the shape
For covering:
- 1 kg apples
- 100 g butter
- 150 grams sugar
- 3 tablespoon, leveled flour
- 6 tablespoon heavy cream
- 100 g flaked almonds
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- For the base, knead all the ingredients into a smooth dough. Shape into a ball and wrap in cling film and place in the refrigerator for at least 30 minutes.
- Wash the apples, quarter them, remove the core and cut into thin wedges. Melt the butter and mix it with the other ingredients.
- Roll out the dough around 35 cm on a floured work surface and place it in a greased tart pan (28 cm Ø) with a lift-off base, pulling up one edge. Prick the bottom several times with a fork. Spread the apples on top and pour the sugar butter and flaked almonds on top.
- Bake in a preheated oven at 175 ° C top / bottom heat or at 150 ° C fan for about 55 minutes. Cover the tart with aluminum foil after 35 minutes. Allow to cool in the mold.
- Remove from the mold and serve sprinkled with powdered sugar.
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