Apple tart with cinnamon-amaretto glaze

Ingredients for 1 servings:

• 250 g flour
• 100 g butter
• 100 g sugar
• 2 eggs
• 1 pinch of salt
• 2 tbsp, heaped apricot jam
• 100 g crème fraîche
• 750 g apples, suitable for baking
• 80 g brown sugar
• 2 tbsp Amaretto
• 2 tsp cinnamon
• 2 tbsp, str. apricot jam
• ¼ liter of water

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 45 minutes

Knead the flour, butter, sugar, eggs, and salt into a dough. Wrap the dough in cling film and refrigerate for about 30 minutes. Roll out the dough on a floured surface or on cling film and line a greased springform pan (28 cm diameter), forming a 2 cm high rim. Mix the crème fraîche and apricot jam until smooth and spread over the cake base. Peel, quarter, core, and thinly slice the apples. Arrange the slices tightly together in a circle around the cake. Bake the cake in a preheated oven at 200°C (convection oven) for about 50 minutes. After about 30 minutes of baking, you should start on the glaze. To do this, bring the brown sugar and water to a boil in a saucepan. Boil everything, stirring constantly, until a syrupy mixture forms. This takes about 20 minutes. Then add the amaretto, cinnamon, and apricot jam and stir in. The 50-minute baking time should now be reached. Drizzle the still-hot cake with the syrupy mixture. The syrup will quickly set once removed from the heat. If necessary, return the pan with the syrup to the hot stovetop; this will make the mixture a little more liquid, making it easier to spread on the cake. Then bake the cake for another 5 minutes.