Swiss-style apple tart

Ingredients for 1 servings:

• 1 tsp salt
• 5 tbsp water
• 250 g flour
• 90 g butter or margarine
• Flour, for rolling out or on baking paper
• Margarine, for greasing the mold
• 500 g sour apples (peeled, pitted, weighed)
• 60 g sugar
• 75 g hazelnuts, ground
• 25 g ground almonds OR:
• 100 g breadcrumbs for nut intolerance
• ⅛ liter cream
• 2 egg yolks
• 1 egg(s)
• 1 tbsp vanilla sugar
• 2 tbsp potato flour (approx. 20 g)
• 1 tbsp rum or brandy
• 3 tbsp jelly (lemon or apricot)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

probably the most popular fruit cake in Switzerland

Dissolve the salt in the water and add it to a bowl with the other ingredients. Knead everything into a smooth dough. Wrap it in aluminum foil and refrigerate for 20 minutes. Meanwhile, peel and core the apples. Thinly slice the apples. Mix the apple slices with the sugar and refrigerate. Knead the dough again. Roll it out on a floured surface or on baking paper and place it in a greased 28 cm tart (or quiche) dish. Pulling the dough up at the edges works well; the dough is easy to handle and can be pricked several times with a fork. Bake in a preheated oven on the middle rack at 200°C for 20 minutes. Meanwhile, mix in the breadcrumbs or nuts. Let it cool briefly, then reduce the oven temperature to 180°C. Spread the nut crumb mixture evenly over the tart. Arrange the apple slices on top. Bake in the oven on the middle rack for 20 minutes. Meanwhile, whisk the cream, egg yolks, egg, and potato flour together and pour over the apples. Return to the middle rack and bake for 15 minutes at the same temperature. Stir the jelly or jam with the rum until smooth and brush over the tart with a pastry brush. Let the tart cool in the tin.