Autumn tart

Ingredients for 1 servings:

• 150 g butter
• 1 pinch of salt
• 200 g flour
• 100 g walnuts, ground
• 2 tbsp water
• 3 tbsp cranberry compote
• 2 tbsp breadcrumbs
• 5 apples, approx. 800 g
• 2 tbsp apricot jam
• 4 tbsp water
• Cranberry compote
• 100 g sugar
• 2 tbsp water
• 1 tsp cinnamon
• 100 g walnuts, halved

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Walnut shortcrust pastry with apricot apple slices, cranberries and caramelized walnuts

Grease a 30-32 cm tart tin and chill. Prepare the shortcrust pastry and line the tin with it. Chill for at least 30 minutes. Core the apples. Cut the apples into rings approximately 2-3 mm thick. Meanwhile, preheat the oven to 200°C (top/bottom heat). Spread the cranberries over the pastry and sprinkle with breadcrumbs. Arrange the apple rings in a ring on the pastry. Bake in the preheated oven for about 20 minutes. Bring the apricot jam to a boil with the water and brush it onto the hot tart. Return to the oven for another 10 minutes. Meanwhile, bring the sugar, water, and cinnamon to a boil, add the nuts, and simmer for about 2 minutes longer. Spread the caramelized nuts over the hot tart and spread the cranberry compote on top.