Apple tart with vanilla cream

Ingredients for 1 servings:

• 220 g flour
• 1 pinch of salt
• 100 g butter, soft
• 1 egg(s)
• 2 tbsp hazelnuts, ground
• 3 apples
• 3 tbsp quince jelly
• 250 ml cream
• 1 packet of vanilla sugar
• Butter for the mold
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Make a shortcrust pastry from flour, salt, butter, and egg. Shape into a ball, wrap in cling film, and chill for about 30 minutes. Grease a 28cm tart tin. Roll out the dough on a floured surface slightly larger than the tin and place in the tin. Pull up one edge. Chill the dough again for 30 minutes. Roast the hazelnuts without fat. Let cool and then spread on the pastry. Preheat the oven to 220°C (top/bottom heat) or 200°C (fan). Peel, core, and slice the apples. Arrange the apple slices on the pastry and bake in the oven for about 20 minutes. Heat the quince jelly and spread it over the finished, but still hot, tart. Let cool. Whip the cream with the vanilla sugar until stiff peaks form and spread on the tart.