Summary

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)

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Instructions

1. Preheat the oven to 175 degrees.
2. Work the ingredients for the crumble into a crumbly mass with your fingers.
3. Wash and sort raspberries if necessary. Peel and clean the apples and chop them into small cubes.
4. Mix the raspberries and apples with the sugar and lemon juice. 3. Grease a springform pan.
5. 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.
6. Bake the tart in the oven at 175 degrees for about 50 minutes.