| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
Swiss |
Tarts, Fruits, Swiss |
1 |
Tart |
INGREDIENTS
| 200 |
g |
Flour |
| 70 |
g |
Butter; unsalted |
| 1 |
pn |
Salt |
| 1 |
dl |
Water |
| 1 |
ds |
Vinegar |
| 75 |
g |
Almonds; ground |
| 75 |
g |
Hazelnuts; ground |
| 1 |
|
Egg |
|
|
Cinnamon; ground |
| 50 |
g |
Sugar |
| 100 |
g |
Apples; grated |
| 800 |
g |
Apples; peeled and halved |
| 100 |
g |
Raspberry jam |
INSTRUCTIONS
PASTRY
FILLING 1
FILLING 2
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Make a
shortcrust pastry with the ingredients listed. Line a 24 cm wide flan ring
with the pastry . Mix the ingredients for the filling 1 together and spread
on the base of the flan ring. Cover the filling with the thinly sliced
apple halves (allowing space for the jam to penetrate). Use half the jam to
spread over the sliced apples. Cook for 10 minutes in a hot oven, 200 oC.
Remove from the oven and cover the apples with the remaining raspberry jam
and bake for a further 10-15 minutes .
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