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 and apples
Crème
Syrup
To serve
Utensils
One rectangular tin (approx. 20 x 30 cm), greased or lined with baking paper
How it's done
Pastry and apples
Carefully separate the pastry sheets. Brush two pastry sheets with a little butter, overlap them slightly, gather the pastry, and place it in the prepared tin. Repeat these steps with the remainder of the pastry sheets. Halve the apple slices if desired, insert them (round side up) into the pastry folds. Drizzle the remaining butter evenly over the top.
To bake
Approx. 10 mins. in an oven preheated to 180 °C (convection).
Crème
Place the eggs in a bowl along with all the other ingredients up to and including the cinnamon, mix well. Remove the dish from the oven, pour the crème over the pastry.
To finish baking
Approx. 30 mins. (see tip)
Syrup
Bring the sugar and water to the boil in a pan. Remove the pan from the heat, stir until the sugar has dissolved.
To serve
Remove the tart from the oven, brush with syrup and sprinkle with pistachios. Allow the tart to cool slightly, serve warm.
| Tip: | If air bubbles form in the pastry while baking, you can pierce them with a fork. |
|---|---|
| Tip: | You can also use honey instead of sugar. |
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