Apple Tart with Shortcrust

Ingredients

• 300 gWheat flour
• 200 gButter
• 195 gSugar
• 50 gEgg
• 30 mlWater
• 1 gSalt
• 900 gApple
• 240 mlWhite wine
• 30 gLemon
• 80 gAlmond
• 100 gFrucht
• 150 gOrange
• 30 gApricot jam

Instructions

1. 1

   Prepare the shortcrust pastry

   • Mix flour, sugar and salt in a bowl.
   • Add cold butter in pieces and work in with your fingers or a cutter until the mixture is crumbly.
   • Briefly mix in the egg and cold water until a homogeneous dough forms. Do not overwork.
   • Shape the dough into a disc, wrap in cling film and chill for at least 30 minutes.
   • Roll out the chilled dough and line a 24–26 cm springform. Trim the excess and prick the base with a fork.
2. 2

   Marinate the apples

   • Peel and halve the apples. Score or finely chop the rounded side so the marinade is absorbed.
   • Mix wine, lemon zest and juice. Add ground almonds and sugar and combine.
   • Quickly dip the cut sides of the apple halves into the mixture to prevent browning and add flavour.
3. 3

   Bake and finish

   • Arrange the marinated apple halves on the prepared pastry with the cut side down.
   • Bake in a preheated oven at 180 °C (top and bottom heat) for 45–60 minutes until the crust is golden and apples are tender.
   • Let the tart cool slightly, then arrange preserved fruits and sugared orange slices and glaze with warmed apricot jam.