Christmas apple tart with nuts

Ingredients for 1 servings:

• 130 g butter, soft
• 250 g powdered sugar
• 1 egg(s)
• 250 g flour
• 200 ml cream
• Gingerbread spice
• 100 g walnuts, chopped
• 700 g apples, preferably red
• 3 tbsp lemon juice
• 170 g marzipan

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

festive

For the dough, mix the butter, 90g of icing sugar, and a pinch of salt using the dough hook on a hand mixer until you have a smooth dough. Briefly knead in the egg and flour one at a time. Shape the dough into a ball, wrap it in cling film, and chill for 1 hour. For the filling: Melt 150g of icing sugar in a pan over medium heat until it turns golden brown. Only stir when the sugar starts to melt in one spot. Bring 150ml of cream and the gingerbread spice to a boil. Deglaze the caramel with the hot cream and cook until dissolved. Stir in the nuts, transfer everything to a bowl, and let it cool to lukewarm. Wash the apples, halve them (do not peel them), cut out the cores in circles, and cut the halves into very thin slices. Mix immediately with the lemon juice. Coarsely grate the marzipan and mix with 50ml of cream until smooth, then stir in the nut caramel. Roll out 1/3 of the dough on a floured surface to a 30 cm diameter. Place it in a greased 26 cm tart tin, press the edges down firmly, and prick the base several times with a fork. Spread the nut mixture on top. Arrange the apple slices in a circle (close together). Roll out the remaining dough thinly on a floured surface, cut out shapes using star-shaped cutters of various sizes, and place on the apples. Roll out the remaining dough again, cut out shapes, and place on the apples. Bake the tart in a preheated oven at 190°C on the second bottom rack for 45-50 minutes (gas mark 2-3, fan oven for 40 minutes at 170°C). Let the tart cool and serve dusted with 10 g of icing sugar. I recommend aromatic apples such as Jonagold, Braeburn, or Boskop.