Juicy Apple Tart

Ingredients

• 150 g Spelt flour Type 1050
• 100 g butter
• 40 g coconut blossom sugar
• 1 egg
• 1 Organic lemon
• 1 pinch salt
• 600 g tart apples (e.g., Boskop)

Instructions

1. 1.

   Knead the flour with 70 g finely chopped butter, 30 g coconut blossom sugar, the egg, lemon zest, and salt.

2. 2.

   Press the dough into a greased pan, forming a small edge. Prick the base several times with a fork. Blind bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 15 minutes.

3. 3.

   Peel, quarter, core, and slice the apples into wedges. Arrange the apple wedges in a brick-like pattern on the dough base. Melt the remaining butter, mix with lemon juice and the remaining sugar, and pour over the apples. Finish baking for another 35 minutes.