Summary

Ingredients

• 250 g flour
• 1 teaspoon salt
• 190 g coconut fat
• 7 tablespoon water (ice water)
• Fat for the shape
• 1 egg white
• water
• 6 apples
• 2 tablespoon lemon juice
• 2 tablespoon maple syrup
• 100 g suar, brown
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1 pinch nutmeg
• 1 pinch clove powder
• 2 tablespoon butter for flakes butter

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Instructions

1. Mix the flour with salt and mix in the coconut oil piece by piece until the mixture becomes slightly crumbly. With the mixer running, add about 4 tablespoons of ice water so that the crumble becomes doughy. Take the dough out of the bowl, shape into 2 plates and wrap in foil and put in a cool place for about 60 minutes.
2. Then roll out a sheet of dough about 3 mm thick, fold it up and place in the greased springform pan (28 cm). Unfold and form an approx. 3 cm high edge. Whisk the egg white with a little water and coat the bottom and edges with it. Roll out the second sheet of dough slightly larger than the shape.
3. Preheat the oven to 225 ° C (top / bottom heat, convection: 200 ° C). Wash and peel the apples, remove the core and cut the flesh into wedges. Mix in a bowl with lemon juice, maple syrup, sugar, cornstarch and spices.
4. Pour the filling on the dough, cover with 1 tablespoon flakes of butter. Place the second sheet of pastry on top and press firmly. Brush with the remaining flakes. Poke a few holes in the lid to allow the steam to escape.
5. Bake for about 10 minutes. Then reduce the temperature to 180 ° C (convection 160 ° C) and bake the cake for another 40-45 minutes.