Summary

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

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Instructions

1. Grease a tart pan with a diameter of 30-32 cm and chill.
2. Prepare the shortcrust pastry and line the mold with it. Min. Chill for 30 minutes.
3. Cut out the core of the apples. Cut the apples into rings approx. 2-3 mm thick.
4. Meanwhile preheat the oven to 200 ° C top / bottom heat.
5. Brush the dough with cranberries and sprinkle the breadcrumbs on top. Arrange the apple rings in a wreath on the dough.
6. Bake in the preheated oven for about 20 minutes.
7. Bring the apricot jam to the boil with the water and brush onto the hot cake. Put in the oven for another 10 minutes.
8. In the meantime, bring the sugar, water and cinnamon to the boil, add the nuts and let simmer for about 2 minutes.
9. Spread the caramel nuts on the hot cake and spread the cranberry compote on top.