Rose Apple Tart

Ingredients for 1 servings:

• 200 g butter, soft
• 100 g powdered sugar
• 1 pinch(s) of baking powder
• 1 m.-sized egg(s)
• 300 g wheat flour
• 200 g vanilla pudding from the refrigerated section, or homemade
• 10 g cornstarch
• 1 packet of vanilla sugar
• 2 m.-sized eggs
• 200 ml sweet cream
• 4 large apples, red, sweet, e.g. Pink Lady
• 250 g sugar
• 50 g hazelnuts, chopped
• 100 g almond(s), grated
• some cinnamon

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 5 minutes

Rose apple cake, light and not too sweet, for 12 pieces

Knead the soft butter with the powdered sugar and baking powder, then add the egg and then the flour. Let the dough rest in the refrigerator for 1-2 hours. Roll out the dough to a thickness of about 4 mm and line a greased and floured pan. Place a large piece of cling film on the work surface, place the dough on it, and then another large piece of film on top. Then roll out the dough. This will prevent it from sticking to the rolling pin and make it easier to place the base in the baking pan. Simply remove the top layer of film and, using the bottom layer of film, place the dough upside down in the pan. Then peel off the top layer of film. Prick the base several times with a fork. Mix the hazelnuts, almonds, cinnamon, and sugar and sprinkle the base with it until it is well and evenly coated. Mix the vanilla pudding with the cornstarch and vanilla sugar until smooth. Carefully mix in the eggs and, finally, the cream. Place on the base. Halve the apples and cut into slices no more than 2 mm thick. Boil 500 ml water and 250 g sugar over medium heat. Cook the apple slices for about 4-5 minutes until translucent. Occasionally, simply remove an apple slice from the pan and try to roll it up tightly. Only when this is possible will they be easy to handle, provided the slices aren’t cut too thickly. Drain and place on kitchen paper to cool. Roll up a small apple slice and wrap larger slices around the outside until the desired rose size is reached. Place the roses on the vanilla pudding until the tin is full. Bake the cake at 210°C (top/bottom heat) or 190°C (fan oven) for 40-45 minutes until golden brown. Allow to cool, then carefully remove from the tin. Dust with powdered sugar, if desired. This recipe also works well for muffins. The recipe yields about 24 muffins. It’s very important to grease and flour the cake so that both the cake and the tartlets can be easily removed from the tin. Tip: Before baking, and twice during baking, I brushed the apple roses with the sugar water I used to cook the apples. This prevented them from drying out.