John Myers
Ingredients for 1 servings:
- 175 g spelt flour (wholemeal spelt flour)
- 75 g wheat flour
- 75 g sugar, brown
- 125 g butter, soft
- 1 egg(s), size M
- ½ vanilla pod(s)
- 3 large apples (Jonagold or Braeburn
- 150 g crème fraîche
- 150 g sour cream
- 1 egg(s), size M
- 2 tbsp sugar, brown
- ½ vanilla pod(s)
- possibly cream, whipped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
with fine casting
Knead the spelt flour and wheat flour with the brown sugar, softened butter, and egg to form a dough. Scrape out the vanilla pod and knead it in. Spread the dough into a 28 cm diameter tart tin and press down, forming a small edge. Prick the dough several times with a fork. Peel and core the apples, remove the cores, and thinly slice them, then arrange them fan-shaped on the dough. Mix the crème fraîche and sour cream with the egg and brown sugar. Finally, mix in the contents of the scraped vanilla pod and spread the glaze over the apples. Bake the tart in the oven at 180°C (convection oven). After baking, let it cool on a wire rack and enjoy. If you like, you can also serve it with a little lightly whipped cream.
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