Apple Tart with Apricot Glaze

Ingredients

• 150 g spelt flour
• 150 g spelt whole‑grain flour
• 1 tbsp honey
• a pinch of salt
• 200 g butter
• 1 egg
• 1 kg tart apples
• 2 tbsp apricot jam

Instructions

1. 1.

   Knead a shortcrust pastry from the flours, honey, salt, butter and egg. Add a little cold water if needed. Wrap in cling film and rest for 1 hour.

2. 2.

   Meanwhile wash, peel and cut the apples into wedges. Line a tart tin with the dough. Prick the dough lightly with a fork.

3. 3.

   Arrange the apple wedges in a brick‑like pattern on the dough and bake at 220 °C (fan 200 °C; gas 3–4) for 25 minutes until golden. Boil the apricot jam with a splash of water, then brush it over the still hot apple wedges.