Pfarrhaustorte (apple tart) with hazelnuts

Pfarrhaustorte (apple tart) with hazelnuts

Total: 2 hr | Active: 30 min.
Nutritional value / piece: 274 kcal
, Fat: 16 g
, Carbohydrate: 26 g
, Protein: 5 g


12 pieces


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

Shortcrust pastry dough

200 g white flour
50 g ground cane sugar
¼ tsp salt
1 organic lemon, grated zest, juice set aside
130 g butter, cut into pieces, cold
1 tbsp quince jelly
1 tbsp water


250 g apples, coarsely grated
2 egg yolks
120 g ground hazelnuts
30 g quince jelly
1 tsp cinnamon
2 egg whites
1 pinch salt


4 red-skinned apples, halved, cut in thin slices,
2 tbsp quince jelly
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Shortcrust pastry dough

Mix the flour, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Combine the quince jelly and water, pour in, 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. 28 cm in diameter) between two sheets of baking paper, place in the prepared tin, press the edges down evenly. Prick the pastry base firmly with a fork.


Mix the apples with the reserved lemon juice and all the other ingredients up to and including the cinnamon. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Spread the mixture over the base.


Place the apples on top of the mixture, brush with the quince jelly.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the tart from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Good to know
Tip: Dust with icing sugar before serving.

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