:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/f7zy1fj4dMIvcwfZ_GNL/b19a6fbf34455723677ae025f9cc60.png "Baked apple tart dessert")
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Baked apple tart dessert
This baked apple tart is both a fruity and hearty fall and winter dessert that I always love to make. Not only does it fill the house with the scents of cinnamon and roasted apples, it's also a real eye-catcher on any coffee table. Adding marzipan gives the classic baked apple a whole new twist, which is very popular.
Ingredients
- 200 g self-rising flour
- 100 g sugar
- 150 g cold butter
- 1 egg
- 4 large apple
- 100 g Marzipan paste
- 50 g Chopped almonds
- 1 Teaspoon cinnamon
- 2 Tablespoon With
- 4 Tablespoon breadcrumbs
- Powdered sugar for dusting
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Directions
To prepare the baked apple tart, start with the shortcrust pastry by mixing the flour and sugar in a bowl. Then add the cold butter in small pieces and the egg. Knead everything into a smooth dough and chill for about 30 minutes. A tip from me: To prevent the dough from sticking, make sure your hands and work surface are well floured.
In the meantime, peel the apples, remove the core and cut them into small pieces. I like to leave a little peel to give some texture, but this is optional.
Mix the apple pieces with the marzipan, almonds, cinnamon and honey and preheat the oven to 180 degrees.
After the dough has rested, roll out about two thirds of it on a floured work surface and use it to line a greased springform tin. The edge should be higher than the apple filling.
Sprinkle the breadcrumbs over the base of the pastry before spreading the apple filling on top. The breadcrumbs absorb excess apple juice and prevent the base from becoming soggy.
Roll out the remaining dough and cut strips to decorate the cake. Bake the cake for about 45 minutes.
Leave the cake to cool before dusting with powdered sugar.
Enjoy the baked apple tart with a cup of coffee or tea.
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