Apple Tart

Ingredients for 1 servings:

• 240 g flour
• 160 g butter
• 80 g powdered sugar
• 1 egg(s)
• 1 pinch of salt
• 5 m.-sized apples
• 80 g butter
• Cinnamon
• 15 g cornstarch
• 400 g crème fraîche
• 1 vanilla pod(s)
• 40 g sugar
• 2 eggs
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with vanilla and cinnamon

Knead the ingredients into a shortcrust pastry, wrap in cling film, and let rest in the refrigerator for about 30 minutes. Then roll out to a thickness of about 4 mm and line a greased 28 cm springform pan. A conical cake pan can also be used. Peel the apples, core them with a corer, and cut into approximately 0.5 cm thick slices. Cover the pastry with the apple rings. Melt the butter and brush the apples with it. Sprinkle with a little cinnamon. Bake the tart at 200 °C in a fan-assisted oven preheated to 180 °C for 45 minutes. Mix the cornstarch with a little crème fraîche. Mix together the vanilla seeds, remaining crème fraîche, sugar, cornstarch, and eggs. After the baking time, spread the glaze over the cake and bake for another 10 minutes at 200 °C.