Covered apple tart

Ingredients for 1 servings:

• 250 g flour
• 1 egg(s)
• Salt
• 1 packet of vanilla sugar
• 125 g butter
• 125 g sugar
• 3 tbsp sugar
• 500 g apples
• 1 tsp cinnamon powder
• 100 g sultanas
• 50 g almonds, chopped
• 3 tbsp breadcrumbs
• 1 egg yolk
• 2 tbsp apricot jam
• 100 g powdered sugar
• 6 tbsp lemon juice
• Flour , for the work surface
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Lightly mix the flour, egg, a pinch of salt, and vanilla sugar. Spread the butter in small pieces over the flour, sprinkle 125g of sugar over the dough, and knead everything together. Wrap the dough in cling film and let it rest in the refrigerator for 2 hours. Peel, quarter, core, and slice the apples. Immediately mix with 3 tablespoons of lemon juice. Add the cinnamon, sugar, sultanas, and almonds. Roll out 2/3 of the dough on a floured surface and line a greased springform pan, making sure to cover the sides. Prick the dough several times, sprinkle with breadcrumbs, and fill with the apple mixture. Roll out the remaining dough and place it on top, pressing the edges together. Prick the surface several times and brush with the beaten egg yolk. Bake in a preheated oven on the bottom rack for 45 minutes at 200°C. Let the cake cool in the pan, then transfer it to a wire rack. Heat the jam, spread it over the cake, and let it dry. Mix the icing sugar with the lemon juice and glaze the cake with it.