Apple Crumble Tart

Ingredients

• 160 g soft butter
• 100 g sugar
• 1 egg
• 0.5 tsp ground cinnamon
• 1 pinch salt
• 225 g flour
• 100 g Ground Almonds
• 0.5 tsp Baking powder
• butter (for the pan)
• flour (for the pan)
• 1 kg tart apples
• 150 ml apple juice
• 125 g sugar
• 1 stick cinnamon
• 125 g soft butter
• 80 g sugar
• 2 tbsp vanilla sugar
• 1 egg yolk
• 180 g flour
• 70 g ground almonds
• 1.5 tsp Baking Powder
• 1 pinch cinnamon

Instructions

1. 1.

   Whisk the butter with sugar, egg, cinnamon and salt in a mixing bowl using dough hooks until creamy. Mix flour with almonds and baking powder, add to the wet mixture and knead into a smooth dough. Wrap in plastic wrap and refrigerate for at least 1 hour.

2. 2.

   Peel the apples, core them, and cut into pieces. Simmer the apple juice, sugar and cinnamon stick gently in a pot for 15-20 minutes. Then pass the apples through a "Flotte Lotte" (or sieve) to remove skins, puree the pulp finely, sweeten if needed, and let cool slightly.

3. 3.

   For the crumble topping, cream butter with sugar and vanilla sugar using dough hooks. Quickly fold in the egg yolk. Mix flour with almonds, baking powder and cinnamon; add to the batter and stir on low heat until crumbly. Place finished crumbs in the fridge.

4. 4.

   Preheat oven to 180 °C (350 °F) with top and bottom heating. Grease and dust a tart pan with butter and flour.

5. 5.

   Roll out the dough onto a lightly floured surface slightly larger than the pan, press into it and form a rim. Spread apple puree over the crust and top with crumbs. Bake for about 45 minutes until golden brown. If the cake browns too quickly, cover with foil.

6. 6.

   Let the tart cool in the pan before cutting and serving.