Glazed Apple Tart
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 150 g butter
- 3 tablespoon water, ice cold
- 1 pinch (s) salt
- g 1,200 apples, e.., Boskoop
- 1 packet custard powder (vanilla flavor)
- 60 ml apple juice or water
- 1 pinch cinnamon
- 2 tablespoon sugar
- 2 cl apricot liqueur
- 80 g apricot jam
- 50 g almond (s) (almond slivers)
- Fat for the shape
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Make a smooth kneading dough from flour, butter, water and salt. (Possibly add more water if the dough is too crumbly.) Then cover and cool for 30 minutes.
- In the meantime, peel and core the apple and cut into wedges. Bring half of the apple wedges with the apple juice, cinnamon and sugar to the boil and then simmer until the apples have crumbled. Strain the apple mixture through a sieve.
- Remove 4 tablespoons of the resulting applesauce and mix with the custard powder. Then stir in the rest of the applesauce. Now grease a 26 cm springform pan and line it with the shortcrust pastry. Then pour in the applesauce and cover with the second half of the apple wedges in a wreath.
- Preheat the oven to 180 degrees. Now toast the almond sticks in a hot pan and set aside. Dissolve the apricot jam in a saucepan over low heat, remove from the stove, mix with the liqueur and coat the apple wedges with it. Finally sprinkle the almond sticks over the tart. Now bake the cake on top and bottom heat for about 50 minutes. Dust the cooled cake lightly with powdered sugar to taste.
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