Caramelized apple tart

Ingredients for 6 servings:

• 300 g flour
• 50 g sugar
• ½ tsp salt
• 175 g butter, soft
• 6 tbsp water, ice water (maximum!!!)
• 1 kg apples
• 50 g cane sugar
• some cinnamon
• 1 lemon(s), (the juice)
• 20 g butter
• 1 pack of pudding powder, vanilla
• 30 g sugar, for the pudding
• ½ liter milk, for the pudding
• 5 g butter (for greasing)
• some semolina (for sprinkling)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

For the pastry, sift the flour into a bowl and mix with the sugar and salt. Add the butter in small pieces and work everything into a crumbly mass as quickly as possible using your fingers or the dough hook of a mixer. Then add ice water a spoonful at a time and knead with your hands until you have a smooth, easily pliable dough. Shape the dough into a log, wrap it in cling film, and leave to set in the refrigerator for one hour. Make the pudding from the pudding mix with sugar and milk according to the package instructions and let it cool slightly (it shouldn’t be too firm; it should still be possible to spread it thinly over the pastry). Peel and core the apples, cut them into wedges, and drizzle with lemon juice. Grease the pie dish and sprinkle thinly with semolina. When the dough has set, roll out about half of it into a round base and place it in the dish. Use the other half to form the edge and press it down firmly. Spread a thin layer of vanilla pudding on the base (don’t use all of it!!!), then layer the apple slices in the dish and sprinkle with a little cinnamon. Now you have two options: either sprinkle the entire amount of brown sugar over the pastry or – if you have a blowtorch – just under half the sugar. Bake the tart in a preheated oven at 200°C/180°C fan/convection oven for about 40 minutes, until the apples are tender and the pastry is lightly browned. About 10 minutes before the end of the cooking time, scatter a few knobs of butter over the apples. If you have a blowtorch, sprinkle the remaining sugar over the tart after it has cooled and caramelize it with the blowtorch.