Apple crumble in a tart tin

Ingredients for 4 servings:

• 4 m.-sized apples (Elstar)
• 1 orange(s)
• 110 g butter, melted
• 170 g flour
• 50 g hazelnuts, ground
• 90 g brown sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 tsp, leveled cinnamon powder
• 2 tbsp brown sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 180°C (top/bottom heat). Melt 110g butter in a saucepan. Combine 170g flour, 50g ground hazelnuts, 90g brown sugar, vanilla sugar, and a pinch of salt in a bowl. Pour the melted butter over the crumbles and mix everything together (using a mixer and dough hook). Chill the crumbles in the refrigerator for at least 30 minutes. Squeeze the orange and mix the orange juice in a bowl with 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon. Core and peel the apples, quarter them, and cut them into approximately 1cm pieces. Mix them in the bowl with the orange juice and let them stand for about 15 minutes. Pour the apple mixture into the buttered tart cases and cover with the crumbles. Place in the preheated oven and bake for 35-40 minutes until golden brown. I serve the crumble with creamy vanilla ice cream. I use small tart cases with a diameter of about 11 cm and a capacity of 200 ml.