Alsatian potato tart

Ingredients for 1 servings:

• 125 g butter (and butter for the mold)
• 125 g powdered sugar
• 2 eggs
• 250 g flour
• 1 kg apples, sour (e.g. Boskop)
• 2 tbsp sugar
• 400 ml milk
• 2 tbsp milk
• 125 g sugar
• 4 egg yolks

Instructions

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

Hearty apple pie from Alsace

For the dough: Beat the soft butter and powdered sugar until fluffy. Gradually add the eggs and mix while whisking lightly. Sift in the flour and knead in. Let the dough rest in the refrigerator for about 1 hour. Then preheat the oven to 200°C. Butter a 26cm springform pan. Roll out the dough and line the springform pan with it. Pull up one edge. Pre-bake the dough on the middle rack for about 10-15 minutes. For the topping: Peel and quarter the apples and remove the cores. Dissolve the sugar in 1.5l water in a saucepan and bring to a boil. Boil the apple quarters briefly. Drain the apple quarters and set aside. For the cream: Boil 400ml milk with 125g sugar. Beat 4 egg yolks in a saucepan with 2 tbsp milk until fluffy, add the boiling milk and heat the mixture while stirring constantly. Do not let it boil. Then top the pre-baked pastry case with the apple quarters and spread the cream on top. Place the cake in the oven and bake at 220°C for about 25 minutes.