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
Shortcrust pastry dough
Filling
Apples
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
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.
Filling
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.
Apples
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.
| Tip: | Dust with icing sugar before serving. |
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