John Myers
Apple Tart
The perfect apple tart recipe with a picture and simple step-by-step instructions.
For the sprinkles
- 75 g + 1 tbsp Sugar
- 1 Egg – M
- 150 g + 1 tbsp Flour
- 3 Pc. Apples
- 2 tbsp Rum raisins
- 0,5 teaspoon Baking powder
- 0,5 packet Vanilla custard powder
- Powdered sugar
- Baking paper for the mold, dry peas for blind baking
- 100 g Butter
- 140 g Flour
- 65 g Sugar
- 1 teaspoon Ground cinnamon
- Line a tart pan with baking paper. Preheat the oven to 175 ° C – circulating air. Quarter, peel and core the apples, then grate coarsely on a grater. Add a spoonful of sugar, pudding powder and the rum raisins and mix everything together, set aside.
- Mix the butter and 75 g sugar with the dough hook. Add flour, baking powder and egg and knead to form a smooth dough. Pour the dough into the baking paper-lined mold, repeatedly press your hand lightly into the flour so that the dough does not stick and is easier to spread, prick several times with a fork.
- Place a layer of parchment paper on the floor and spread the baked peas on it. Pre-bake in the oven on the lowest rack for approx. 10 minutes. Take the mold out of the oven, remove the paper with the peas and let cool down a little.
- Place the apple mixture on the dough and smooth it out.
- Put the ingredients for the crumble in a bowl and mix with the dough hook of the hand mixer until they have the desired shape.
- Spread the crumble on the apple mixture and bake in the oven at the same heat for another 25 – 30 minutes. Take out the cake and let cool down a little.
- After 10 minutes, place the cake on a wire rack and let cool down completely.
- Dust with powdered sugar before serving.
- A dollop of cream goes wonderfully with it and rounds off the taste.
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