Apple Tart with Raspberries
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sprinkles:
- 250 g flour
- 100 g suar
- 125 g butter
- 1 egg (s)
- 1 egg yolk
- 1 teaspoon Baking powder
- 1 point vanilla sugar
- 1 pinch (s) salt
For the filling:
- 400 g raspberries, (also frozen)
- 450 g apples, (Elstar)
- 100 g suar
- 1 lemon (s), add the juice
- Fat, for the shape
- 50 g almond (s) (flakes)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 degrees.
- Work the ingredients for the crumble into a crumbly mass with your fingers.
- Wash and sort raspberries if necessary. Peel and clean the apples and chop them into small cubes.
- Mix the raspberries and apples with the sugar and lemon juice. 3. Grease a springform pan.
- Press two thirds of the crumble into the mold, forming an approx. 1 cm high edge. Pour apple and raspberry mix on top. Sprinkle the remaining crumble and flaked almonds evenly over the top.
- Bake the tart in the oven at 175 degrees for about 50 minutes.
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