Apple Sour Cream Tart

Ingredients

• 175 g flour (Type 1050)
• 75 g butter
• 1 egg
• a pinch of salt
• dried legumes (for blind baking)
• 0.5 Organic lemon
• 2 sweet-tart apples
• 150 g Sour cream
• 2 yolks
• 2 tbsp Raw cane sugar
• 0.5 Vanilla bean
• Cinnamon

Instructions

1. 1.

   Knead flour, butter, egg and a pinch of salt into a smooth dough. Add a little cold water or extra flour if needed. Shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   If necessary, line the pan with butter, roll out the dough and place it in the pan, forming a rim. Line with parchment paper and fill with legumes. Blind bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 10 minutes.

3. 3.

   Meanwhile wash the lemon hot, dry it, grate the zest and squeeze out the juice. Wash the apples, quarter them, remove the cores and cut the quarters into thin slivers. Drizzle with lemon juice. Mix sour cream with yolks, sugar and lemon zest. Split the vanilla bean lengthwise, scrape out the seeds and stir into the cream.

4. 4.

   Remove the tart base from the oven, let it cool briefly, remove the legumes and parchment paper and spread the cream over the base. Arrange the apple slivers fan‑shaped on top and bake in the oven for another 20 minutes until golden brown.

5. 5.

   Take the Apple Sour Cream Tart out of the oven and allow to cool. Sprinkle with cinnamon before serving.