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Pfarrhaustorte (apple tart) with hazelnuts
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 274
  • Fat about 16g
  • Carbohydrates about 26g
  • Protein about 5g
This is needed
This is needed for 12 pieces
Shortcrust pastry dough
  • 50 g ground cane sugar
  • 200 g white flour
  • 1 organic lemon, grated zest, juice set aside
  • 1 tbsp quince jelly
  • 1 tbsp water
  • 130 g butter, cut into pieces, cold
  • 0.25 tsp salt
  • 250 g apple, coarsely grated
  • 120 g ground hazelnuts
  • 2 egg white
  • 1 pinch salt
  • 1 tsp cinnamon
  • 2 egg yolk
  • 30 g quince jelly
  • 4 red-skinned apple, halved, cut in thin slices,
  • 2 tbsp quince jelly
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Shortcrust pastry dough
Mix the flour, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Combine the quince jelly and water, pour in, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a circle (approx. 28 cm in diameter) between two sheets of baking paper, place in the prepared tin, press the edges down evenly. Prick the pastry base firmly with a fork.
Mix the apples with the reserved lemon juice and all the other ingredients up to and including the cinnamon. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Spread the mixture over the base.
Place the apples on top of the mixture, brush with the quince jelly.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the tart from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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