for 12 pieces

Dough

100 g	butter, soft
60 g	sugar
1 pinch	salt
1	egg yolk
150 g	light spelt flour

Filling

100 g	butter, soft
½	organic lemon, grated zest and the juice
½ dl	maple syrup
200 g	shelled ground almonds
50 g	light spelt flour
1	egg white, beaten
¼ tsp	salt
5	apples (e.g. Boskoop), peeled, halved, core removed

Bake

2 tbsp

maple syrup

How it's done

Dough

Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a mixer. Stir in the egg yolk. Add the flour, mix quickly to form a soft dough; do not knead. Roll the dough into a circle (approx. 30 cm in diameter) between two sheets of baking paper. Place the dough in the tin with the baking paper, remove the top sheet. Prick the base firmly with a fork.

Filling

Place the butter with all the other ingredients up to and including the salt in a bowl, mix using the whisk attachment on a mixer. Spread the filling onto the base, arrange the apples on top (cut side down).

Bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, brush the apples with maple syrup while still warm, leave to cool in the tin on a cooling rack.

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