Tarte D`automne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g butter
- 1 pinch (s) salt
- 200 g flour
- 100 g walnuts, round
- 2 tablespoon water
For covering:
- 3 tablespoon cranberry compote
- 2 tablespoon breadcrumbs
- 5 apples, approx. 800 g
- 2 tablespoon apricot jam
- 4 tablespoon water
- Cranberry compote
- 100 g suar
- 2 tablespoon water
- 1 teaspoon cinnamon
- 100 g walnuts, halved
Print Recipe
Pin Recipe Instructions
- Grease a tart pan with a diameter of 30-32 cm and chill.
- Prepare the shortcrust pastry and line the mold with it. Min. Chill for 30 minutes.
- Cut out the core of the apples. Cut the apples into rings approx. 2-3 mm thick.
- Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Brush the dough with cranberries and sprinkle the breadcrumbs on top. Arrange the apple rings in a wreath on the dough.
- Bake in the preheated oven for about 20 minutes.
- Bring the apricot jam to the boil with the water and brush onto the hot cake. Put in the oven for another 10 minutes.
- In the meantime, bring the sugar, water and cinnamon to the boil, add the nuts and let simmer for about 2 minutes.
- Spread the caramel nuts on the hot cake and spread the cranberry compote on top.
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