Apple crumble tart

Ingredients for 1 servings:

• 300 g flour
• 90 g butter
• 50 g sugar
• 7 tbsp cream
• ½ tsp baking powder
• 1 pinch of salt
• 3 large apples, approx. 600 g
• 200 ml cream
• 3 eggs
• 1 packet of vanilla sugar
• 50 g sugar
• 40 g raisins
• 1 tbsp, heaped vanilla pudding powder
• 2 tbsp rum
• Sprinkles
• 120 g flour
• 50 g pine nuts, chopped
• 75 g sugar
• 75 g butter
• 2 pinches of cinnamon
• 1 tsp, leveled baking powder
• 1 vanilla pod(s), including the pulp
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

my favorite tart, for a 25cm tin

First, soak the raisins in the rum. Knead the ingredients for the flan and crumble in separate bowls. Grease and flour a 25 cm springform pan. Use some of the flan to form a 3 cm high rim, spread the remaining dough on the base, press down firmly, and prick all over with a fork several times. Place the springform pan and crumble dough in the refrigerator for 2 hours, or overnight if possible. In a bowl, whisk together the cream, eggs, sugar, vanilla sugar, vanilla seeds, and pudding powder. Peel the apples, cut them into eighths, and remove the cores. Cut the apple eighths into approximately 5 mm pieces, add them to the cream mixture with the soaked raisins, and mix well. Spread this apple mixture over the cold pastry base and smooth it down. Add 1 tablespoon of flour to the crumble dough and rub the dough into crumbles with your hands. Spread the finished crumble over the apples and bake the cake at 180 °C for about 1 hour until the surface is nicely browned.