Andermatt's apple tart

Andermatt's apple tart

Total: 2 hr 25 min. | Active: 30 min.
Nutritional value / people: 350 kcal
, Fat: 5 g
, Carbohydrate: 65 g
, Protein: 8 g


4 people


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:

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Pastry dough

150 g spelt flour
50 g brown flour
¼ cube yeast (approx. 10 g), crumbled
¾ tsp salt
1 ¼ dl water


1 kg apple, peeled, in carvings
1 organic lemon, grated zest and the juice
½ bunch lemon balm
3 tbsp sugar
1 pinch cinnamon
20 g ground hazelnuts
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Quiche tin (approx. 30 cm in diameter), base lined with baking paper

How it's done

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Pastry dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.


Mix the apples with the lemon zest and juice in a large bowl. Remove the leaves from the lemon balm, cover and chill for decoration. Finely chop the stems, mix with the sugar and cinnamon, add to the apples, mix everything together.

On a lightly floured surface, roll out the pastry into a circle (approx. 34 cm in diameter), place in the prepared tin, prick firmly, sprinkle with the hazelnuts. Arrange the apples on top.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin. Decorate with the reserved lemon balm leaves prior to serving.

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