Apple Cake with Caramel Crust

Ingredients

• 150 g Spelt flour Type 1050
• 1 pinch salt
• 100 g cold butter
• 50 g crème fraîche
• 3 eggs
• 2 tbsp Raw cane sugar
• 250 g low-fat quark
• 1 tbsp Lemon Juice
• 2 Apples
• 2 tbsp apricot jam
• 2 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Mix flour with salt on a work surface. Add the butter in small pieces and the crème fraîche, then quickly knead into a smooth dough; roll thinly out and line a greased pan if needed. Refrigerate for about 30 minutes.

2. 2.

   For the filling whisk the eggs with raw cane sugar until frothy, then stir in the quark and lemon juice. Peel and quarter the apples, remove cores, and cut quarters into strips. Pour half of the cream onto the dough base. Arrange apple strips on top. Spoon the remaining cream over them. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 25–30 minutes, covering if necessary. Warm the apricot jam. Remove the tart, spread with apricot jam, dust with powdered sugar and briefly caramelize in the oven, raising the temperature if needed.