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
Pastry dough
Filling
Topping
Utensils
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
Pastry dough
Place the butter in a bowl, mix in the sugar and egg. Add the flour, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Filling
Heat the apple juice in a pan. Stir in the pudding powder. Mix the cornflour with the water, add to the pan, bring to the boil over a medium heat, stirring constantly. Reduce the heat, simmer the custard for approx. 3 mins. while stirring. Remove the pan from the heat, mix in the apples, leave the filling to cool.
Tart
On a lightly floured surface, roll out the dough into a circle (approx. 36 cm in diameter), place in the tin, press the dough firmly around the edge of the tin. Spread the filling on top.
Bake
Approx. 55 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool completely.
Topping
Beat the cream with the stabilizer until stiff. Stir in the crème fraîche and icing sugar. Spread the topping over the tart, sprinkle with cinnamon.
| Note: | Keep the tart in the fridge. |
|---|
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