John Myers
Apple Tart …
The perfect apple tart … recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 50 g Sugar
- 1 packet Vanilla sugar
- 1 Egg
- 175 g Flour
- 50 g Ground almonds
- 40 g Chopped walnut kernels
- 0,5 Lemon fresh
- 650 g Fresh Red Jonaprince apples
- 25 g Butter
- 2 tablespoon Brown sugar
- 4 Centiliters Calvados
- 2 tablespoon Sultanas
- 250 Milliliters Orange juice
- 1 packet Custard powder
- 1 tablespoon Sugar
- 125 g Butter
- 3 Eggs
- 1 pinch Salt
- Powdered sugar
- Lemon balm fresh
- Knead a shortcrust pastry from butter, sugar, vanilla sugar, egg, flour and almonds. Roll out the dough between two layers of cling film. Place in a tart pan (approx. 25 cm diameter) and pull up the edge. Prick the bottom several times with a fork. Put the mold in the fridge for about half an hour.
- Toast walnuts in a pan without fat. Take it from the stove and let it cool off.
- Squeeze the lemon. Quarter and peel the apples, remove the core and cut into small pieces. Mix with the lemon juice. Melt the butter in a pan. Sprinkle with sugar and heat. Deglaze with calvados. Put the apples in the pan. Steam for five minutes. Mix in the sultanas. Take it from the stove and let it cool off.
- Mix the pudding powder with a little orange juice until smooth. Bring the remaining orange juice with sugar to the boil. Stir the mixed pudding powder into the juice. Bring to the boil briefly while stirring. Take off the stove and let cool down a bit.
- Stir the butter into the pudding. Separate eggs. Stir the egg yolks into the pudding one by one. Beat egg whites with salt until stiff and fold in.
- Remove the bottom from the refrigerator. Sprinkle nuts on the bottom. Spread the apples on top. Put the pudding on top and smooth it out. Bake in the oven at 180 degrees for about 35 to 40 minutes. Leave to cool in the oven with the door slightly open.
- Dust the cake with powdered sugar. Garnish with lemon balm. Serve with the cream.
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