for 12 pieces

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

Filling

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

Apples

4	red-skinned apples, halved, cut in thin slices,
2 tbsp	quince jelly

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.

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