John Myers
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Baking: Apple and Nut Slices
The perfect baking: apple and nut slices recipe with a picture and simple step-by-step instructions.
The shortcrust pastry
- 300 g Flour
- 200 g Sugar
- 150 g Butter
- 2 piece Eggs
- 1 pinch Salt
The apple layer
- 750 g Tart apples
- 750 g Lemon juice
- 100 g Raw cane sugar
- 0,5 teaspoon Ground cinnamon
The nut layer
- 250 g Ground hazelnuts
- 100 g Ground almonds
- 150 g Butter
- 50 g Cream
- 1 packet Vanilla sugar
- 0,5 teaspoon Ground cinnamon
The ganache
- 200 g Dark couverture
- 100 g Cream
The shortcrust pastry
- Mix the flour with sugar and salt. Cut the cold butter into flakes and quickly knead a shortcrust pastry together with the eggs with your hands.
- Grease a rectangular springform pan (24 x 33 cm). Roll out the dough between two layers of cling film, put it in the mold and then put it in a cool place for an hour.
The apple layer
- Peel the apples, remove the cores and any inhabitants and cut them into wedges. Drizzle with a little lemon juice to prevent them from turning brown.
- Boil apple wedges with sugar and cinnamon in a saucepan without water and simmer for about 2 minutes until soft. Then let it cool down.
The nut layer
- Heat the butter with the cream and sugar. As soon as the butter has melted, add the nuts and almonds, season with cinnamon and mix well.
The ganache
- Crush the couverture and dissolve it in the hot cream – not on the stove. Allow to cool slightly.
The finish
- Prick the cooled shortcrust pastry base several times with a fork. First spread the apples on top and then cover with the nut layer.
- Bake in a preheated oven at 190 degrees Celsius for about 40 minutes, until the crust edge slowly gets color. Take out and let cool. Finally cover with the ganache and refrigerate.
- Dawn: Instead of hazelnuts, you can also use walnuts, pecans or a mixture of different types of nuts.
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