Apple tart

Ingredients for 1 servings:

• 200 g flour
• ¼ tsp salt
• 130 g butter, ice cold
• Water, ice cold
• Flour, for working
• 1 kg apples (Boskoop)
• ½ lemon(s), juice
• 100 g sugar
• Butter, for the mold
• 1 egg white
• 1 egg yolk
• 2 ½ tbsp butter

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

a French delicacy

For a 28 cm diameter pan. Sift the flour into a bowl and mix with the salt. Briefly coat the ice-cold butter in the flour and then grate it into the flour using a cheese grater. Gradually add ice-cold water, pressing the mixture together repeatedly. Do not knead. Only add enough water to form the dough. Form into a ball and let it rest in the refrigerator for at least two hours, or preferably overnight. Peel and core the apples, and cut them into 1/2 cm wide wedges. Place them in a bowl and drizzle with the lemon juice. Sprinkle half of the sugar over them and let them sit for 1 hour. Then drain them in a sieve over a bowl. Reserve the apple marinade and mix with the egg yolk. Preheat the oven to 250°C. Butter a tart pan or springform pan. Gently knead the dough on a floured surface and roll it out thinly. Place it in the pan, pressing the edges down slightly. Brush the dough with the egg white. Arrange the apple slices in a circle in the dish. Sprinkle the remaining sugar over them and spread the butter on top. Place the dish on the bottom of the oven. After 5-10 minutes, when the edges begin to brown, transfer to the middle rack of the oven and bake for another 10 minutes. Brush the tart with the egg yolk and apple marinade and bake for another 10-15 minutes. The tart should have a golden brown crust. Let it cool slightly, then remove from the dish and serve lukewarm. Vanilla ice cream goes perfectly with it.