Boskooper Appel Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 150 grams flour
- 100 g butter
- 1 egg yolk
- 50 grams sugar
- Butter for the mold
- Flour for the work surface and the mold
For the filling:
- 3 m apples (Boskoop, approx. 500 g)
- 2 tablespoon rum
- 50 g raisins
- 2 teaspoons cinnamon
For the cast:
- 1 egg (s)
- 30 g butter, soft
- 30 grams sugar
- 1 egg yolk
- 35 g flour
- 5 tablespoon milk
- 100 g apricot jam or quince or mirabelle jam
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, egg yolk and sugar. Wrap the dough in cling film and chill for 30 minutes. Grease a springform pan (22 cm) and dust with flour. Roll out the dough and place the sheet of dough in the springform pan. Press down firmly on the edge.
- For the filling, peel and core the apples and cut into cubes. Mix the apple cubes with rum, raisins and cinnamon and spread on the pastry plate.
- Separate the egg for the topping. Beat the egg whites until stiff. Mix the butter with sugar and egg yolk until frothy. Stir in the sifted flour and milk one after the other. Mix the egg white into the mixture and pour everything over the apples.
- Bake the cake in the preheated oven (180 ° C / convection: 160 ° C) on the 2nd shelf from the bottom for approx. 40 minutes. Let cool down a little, remove from the mold and let cool down completely on a wire rack. Strain the jam through a sieve (not necessary for jelly!), Heat it up and spread it on the cake.
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