French apple tart

Ingredients for 1 servings:

• 225 g flour
• 50 g sugar
• 125 g butter
• 1 egg(s)
• 1 tbsp water, cold
• 6 apples
• 3 tbsp apricot jam
• 1 tbsp water
• 2 eggs
• 40 g sugar
• 150 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

mmmmhhh – thin, crispy shortcrust pastry base – unbeatable as a dessert with a scoop of vanilla ice cream!!!

To make the shortcrust pastry, quickly knead the dough from the above ingredients, wrap it in cling film, and refrigerate for at least 30 minutes. Alternatively, you can knead the shortcrust pastry the day before and let it rest, wrapped tightly, in the refrigerator overnight. Grease a 24-26 cm fruitcake or tart tin with a little butter and dust lightly with flour. Roll out the shortcrust pastry to fit the baking tin, pulling the dough up to the edges and pressing firmly. Preheat the oven to 200°C and place the oven rack in the center of the oven. Peel the apples, halve them, and cut them into evenly thin slices. Lay these apple slices on the pie plate in a generous fan pattern until the entire pie is well covered. Stir about 100 g of apricot jam with a spoon until smooth. If the jam is too thick, thin it with a little cold water. Place small heaps of apricot jam on the apple slices. Then spread it evenly over the apple slices with a pastry brush. Place the apple tart in the preheated oven and bake at 200°C for 10-12 minutes. In the meantime, beat 2 eggs and sugar in a mixing bowl using an electric mixer or a whisk until frothy. Finally, stir in the whipped cream. Remove the slightly pre-baked apple tart from the oven, spread the egg-and-cream glaze evenly over it, and return it to the oven. Reduce the oven temperature to 180-190°C and bake the French apple tart for a further 30-35 minutes, until it has turned a golden yellow. Just before taking the cake out of the oven, pierce the center of the cake with a wooden skewer to check whether it is fully baked. This depends entirely on the type of oven, which can often vary by a few minutes.