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Crispy apple tart
45 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 345
  • Fat about 19g
  • Carbohydrates about 37g
  • Protein about 6g
This is needed
This is needed for 8 piece
Pastry dough
  • 80 g sugar
  • 200 g half-white flour
  • 50 g flaked almonds
  • 2 pinches salt
  • 120 g butter, cold, cut into pieces
  • 1 organic lemon, use grated zest only
  • 1 eggs, beaten
Topping
  • 3 apple (e.g. Jazz), thinly sliced
  • 3 tbsp apricot jam
  • 30 g butter, melted
  • 2 tbsp sugar
To bake
  • icing sugar to dust
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And that's how it's done
And that's how it's done
Pastry dough
Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the lemon zest and egg, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Topping
On a lightly floured surface, roll out the dough to approx. 2 mm thick (approx. 40 x 35 cm), place on a baking tray lined with baking paper. Prick the dough firmly with a fork. Spread the jam and apple slices on top of the dough, top with the butter and sprinkle with sugar.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, slide the tart onto a cooling rack along with the baking paper, leave to cool completely. Dust with icing sugar.