Boskooper Apple Tart

Ingredients for 4 servings:

• 150 g flour
• 100 g butter
• 1 egg yolk
• 50 g sugar
• Butter for the mold
• Flour for the work surface and the mold
• 3 medium-sized apples (Boskoop, approx. 500 g)
• 2 tbsp rum
• 50 g raisins
• 2 tsp cinnamon
• 1 egg(s)
• 30 g butter, soft
• 30 g sugar
• 1 egg yolk
• 35 g flour
• 5 tbsp milk
• 100 g apricot jam or quince or mirabelle jam

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Apple tart with aromatic Boskoop apples

Make a shortcrust pastry from flour, butter, egg yolks, and sugar. Wrap the pastry in cling film and chill for 30 minutes. Grease and flour a 22 cm springform pan. Roll out the dough and place the pastry sheet in the springform pan. Press the edges down firmly. For the filling, peel, core, and dice the apples. Mix the apple cubes with the rum, raisins, and cinnamon and spread over the pastry sheet. For the glaze, separate the egg. Beat the egg whites until stiff peaks form. Cream the butter with sugar and egg yolks. Stir in the sifted flour and milk one after the other. Mix the egg whites into the mixture and pour over the apples. Bake the cake in the preheated oven (180°C/fan: 160°C) on the second shelf from the bottom for about 40 minutes. Let it cool slightly, remove from the pan, and let it cool completely on a wire rack. Strain the jam through a sieve (not necessary for jelly!), heat it up and spread it on cakes.