Apple tart on speculatius base

Ingredients for 1 servings:

• 250 g speculatius (spiced speculatius)
• 70 g butter, cold
• 1 egg(s)
• 4 large apples, preferably Boskoop
• 1 tbsp cinnamon sugar
• n. B. Walnuts, chopped
• Powdered sugar for dusting
• Flour for rolling out
• e.g. raisins, soaked in rum

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Line a 26 cm diameter tart pan with baking paper. Preheat oven to 200°C. Grind the speculatius biscuits into flour. It’s best to roughly break them into a bag and then finely grind them in a mortar and pestle. Knead the speculatius flour with the egg and cold butter flakes into a smooth shortcrust pastry. Chill for about 15 minutes. Peel, quarter, core, and slice the apples. Dust the worktop with flour, roll out the chilled dough, and line the bottom and sides of the tart pan with the dough. Layer the apple slices in a shingle pattern, sprinkle with cinnamon sugar (which will caramelize with the apple juice). Sprinkle with raisins or walnuts, if desired. Bake for 20 minutes at 200°C (top/bottom heat, fan oven not recommended) until the apple edges are browned. Dust with powdered sugar and serve lukewarm.