Apple and Almond Tart with Cinnamon

A juicy apple and almond tart with a cinnamon shortcrust pastry and a fine almond cream. It tastes good both warm and cold and goes well with afternoon coffee.

By yumbelo-Küche · 8 servings · 120 minutes

Ingredients

• 250 g wheat flour
• 125 g cold butter
• 60 g sugar
• 1 Stück egg
• 1 Prise salt
• 100 g soft butter
• 100 g sugar
• 2 Stück eggs
• 100 g ground almonds
• 20 g cornstarch
• 3 Stück tart apples
• 1 EL lemon juice
• 1 TL cinnamon
• 30 g flaked almonds
• 2 EL powdered sugar

Method

1. Knead the flour, cold butter cut into pieces, sugar, egg and salt quickly into a smooth dough, wrap it in cling film and chill for at least 30 minutes.
2. Preheat the oven to 180 °C top and bottom heat. Grease a tart pan about 26 cm in diameter.
3. Roll out the dough on a little flour into a round, line the pan with it, press it onto the edge and cut off the overhanging dough. Prick it several times with a fork and chill for 15 minutes.
4. Cover the tart base with baking paper and dried beans or baking weights and blind bake for 15 minutes. Remove the paper and filling and bake for another 5 minutes until golden yellow.
5. For the almond cream, beat the soft butter with sugar until fluffy. Stir in the eggs one at a time, then fold in the ground almonds and cornstarch.
6. Peel the apples, quarter them, remove the cores and cut into thin wedges. Drizzle with lemon juice and toss with cinnamon.
7. Spread the almond cream over the pre-baked base, arrange the apple wedges on top in an overlapping pattern and sprinkle with the flaked almonds.
8. Bake the tart for about 35 to 40 minutes until the cream has set and is golden brown. Let it cool completely, dust with powdered sugar and cut into eight pieces.