Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the apples
Pastry dough
Filling
Utensils
Round baking tray (approx. 28 cm Ø)
How it's done
To marinate the apples
Mix the apples with the lemon juice and sugar, cover and marinate for approx. 30 mins.
Pastry dough
Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a hand mixer. Stir in the egg yolk. Add the flour, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper. Remove the upper sheet, place the dough and baking paper in the tart tin. Prick the base firmly with a fork, cover with the removed sheet of baking paper and weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove the baking paper and dried pulses, allow the tart base to cool slightly.
Filling
Using the whisk on a hand mixer, beat the butter, sugar and salt, add the egg and egg white, continue to beat for approx. 3 mins. until the mixture is lighter in colour. Mix in the almonds, vanilla and flour.
Tart
Spread the filling over the pastry base. Shape the apple slices into roses, arrange on top of the filling.
To bake
Approx. 50 mins. in the lower half of the oven. Remove from the oven, allow to cool slightly in the tin, remove from the tin, leave to cool completely on a rack.
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