Tart with fries

Ingredients for 1 servings:

• Butter for the mold
• 100 g butter
• 125 g sugar, brown Demerara cane sugar
• 1 egg(s)
• 1 vanilla pod(s), scraped pulp
• 1 lemon(s), grated peel
• 225 g flour
• 8 apples, sour, e.g. Granny Smith
• 75 ml apple juice, naturally cloudy
• 75 ml white wine or Prosecco
• 4 tsp sugar, brown Demerara cane sugar
• 1 tsp cinnamon
• Lemon juice from the lemon
• 200 ml apple juice, naturally cloudy
• 50 ml Calvados
• 3 tbsp sugar, brown Demerara cane sugar
• 2 tbsp cornstarch

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Apple pie

Quickly knead the dough ingredients together to form a shortcrust pastry and refrigerate overnight (at least 1 hour). Then roll out the dough on a floured surface using a floured rolling pin. Grease a 26-30 cm tart pan with butter. Line the pan with the dough, forming a raised edge. If necessary, refrigerate again while you continue preparing the cake. Cut 3 apples into small cubes and cook with apple juice, wine, sugar, and cinnamon until soft, then puree in a blender, let cool, and spread this mixture over the pastry base. Cut the remaining apples into very thin slices, toss them in lemon juice, and place them tightly together (almost stacked) on top of the applesauce. Bake the cake in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 50 minutes. Shortly before the end of the baking time, prepare the icing: Mix the cornstarch and sugar with 4 tablespoons of apple juice until smooth, straining through a tea strainer if necessary. Combine with the remaining juice and the Calvados and bring to a boil while stirring. Let cool slightly, stirring occasionally, and spread over the cake as soon as it comes out of the oven. Tastes wonderful warm with vanilla ice cream!