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Andermatt's apple tart
30 m active | 2 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 350
  • Fat about 5g
  • Carbohydrates about 65g
  • Protein about 8g
This is needed
This is needed for 4 people
Pastry dough
  • 150 g spelt flour
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 50 g brown flour
  • 0.75 tsp salt
  • 1.25 dl water
Topping
  • 1 kg apple, peeled, in carvings
  • 1 organic lemon, grated zest and the juice
  • 0.5 bunch lemon balm
  • 3 tbsp sugar
  • 20 g ground hazelnuts
  • 1 pinch cinnamon
Tools
  • Quiche tin (approx. 30 cm in diameter), base lined with baking paper
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And that's how it's done
And that's how it's done
Pastry dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.
Topping
Mix the apples with the lemon zest and juice in a large bowl. Remove the leaves from the lemon balm, cover and chill for decoration. Finely chop the stems, mix with the sugar and cinnamon, add to the apples, mix everything together. On a lightly floured surface, roll out the pastry into a circle (approx. 34 cm in diameter), place in the prepared tin, prick firmly, sprinkle with the hazelnuts. Arrange the apples on top.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin. Decorate with the reserved lemon balm leaves prior to serving.

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