French apple tart

Ingredients for 1 servings:

• 1 kg apples, sour
• 2 tbsp lemon juice
• 100 g butter, soft
• 150 g sugar, I only use cane sugar, but you don’t have to
• 2 tbsp vanilla sugar
• 5 eggs
• 150 g flour
• 200 g crème fraîche
• 100 g cream
• 250 g quark
• 2 tbsp almond flakes
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Addictive! Very light and juicy

Peel the apples and cut into quarters. Score each quarter again. Toss with the lemon juice to prevent them from browning. Preheat oven (convection oven is best) to 160°C. Grease a springform pan. Cream together the butter with 100g of sugar, 1 tbsp of vanilla sugar, and a pinch of salt. Gradually beat in 2 eggs, then beat until smooth and creamy. Fold in the flour; the batter should be neither too runny nor too firm. Pour the batter into the pan and press in the apple slices. Bake the cake in the middle rack of the oven at 160°C (convection oven) for about 30 minutes. Meanwhile, mix the crème fraîche and quark with the remaining sugar and vanilla sugar. Stir in the remaining eggs. When everything is smooth, stir in the cream and taste. If it is not sweet enough, add a little more sugar if necessary until the desired sweetness is reached. Then pour the cream glaze over the pre-baked cake and sprinkle with the flaked almonds. Bake for 25 minutes, or longer, until the top is lightly browned.