Apple Tart with Rosemary

Ingredients

• 250 g flour
• 80 g sugar
• 1 egg
• 150 g butter
• 6 ripe apples (e.g., Boskop)
• 2 tbsp lemon juice
• 2 sprigs Rosemary
• flour (for dusting the work surface)
• butter (for greasing the pan)
• 50 g melted butter
• 4 tbsp sugar

Instructions

1. 1.

   Mix flour with sugar, sift onto a clean work surface, create a well in the center, crack the egg into it and spread butter pieces around the well. Using a large knife, roughly chop all ingredients and quickly knead by hand into a smooth dough. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 180°C (350°F) with upper and lower heat.

2. 2.

   Wash the apples, quarter them, core them and slice thinly or shave. Immediately drizzle with lemon juice. Rinse the rosemary, shake dry and pluck the needles. Roll out the dough on a floured surface, line a rectangular buttered pan (20x30 cm) with it, lifting a small edge. Spread half of the butter over the dough and sprinkle with half of the sugar. Arrange the apple slices in a brick‑like pattern, drizzle with remaining butter and dust with the rest of the sugar. Scatter rosemary on top and bake in the preheated oven for 30–35 minutes until golden brown. Remove and serve warm or cold.