Summary

Ingredients

For the shortcrust pastry:

• 270 g flour
• 200 g butter
• 100 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 50 g amaranth, popped
• some butter, for greasing

For the filling:

• 500 g apples, sour apples (e.. Boskop or Elstar)
• 1 lemon (the juice it)
• 50 g almond (s), round
• 50 grams sugar
• 2 tablespoon honey

For the sprinkles:

• 100 g butter
• 100 g powdered suar
• 1 pinch (s) salt
• 100 grams flour
• 0.5 teaspoon ½ cinnamon, ground
• 50 g amaranth, popped

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Instructions

1. Preparation:
2. Squeeze the lemon. The juice is used to drizzle the apples so that they don`t turn unappetizingly brown.
3. Preheat the oven to 175 ° C. Grease a tart tin completely and carefully with a little butter.
4. For the shortcrust pastry:
5. Knead the sugar, butter and salt together. Add the egg and then the flour. Put the dough in the refrigerator for about half an hour. Scatter amaranth on the work surface. Roll out the cooled shortcrust pastry on the amaranth so that the amaranth poppies stick to the shortcrust pastry. Place the rolled out amaranth shortcrust pastry in the pan with the poppies facing down and pull up 2 cm at the edge.
6. For the apple filling:
7. Wash, peel and core the apples. Then cut into small cubes, mix with the ground almonds and mix immediately with the lemon juice. Heat the honey in a small saucepan on the stove. Add sugar and add this mixture to the apple pieces. Mix everything well and spread on the shortcrust pastry; press down a little with your hand.
8. For the amaranth crumble:
9. Knead the softened butter with the powdered sugar. Mix the flour, amaranth and cinnamon and knead quickly. Spread the streusel evenly on the apple filling and put in the oven.
10. Bake the tart for about 45 minutes at 180 ° C.