Nut Tart

Ingredients

• 90 g butter
• 6 Eggs
• 175 g sugar
• 150 g flour
• 100 g grated hazelnuts
• 2 sour apples (e.g., Boskop)
• 2 tsp powdered sugar
• 2 tsp butter
• 1 packet vanilla pudding powder
• 500 ml milk
• 1 tbsp sugar
• 200 g soft butter
• 50 g powdered sugar

Instructions

1. 1.

   Grease the springform pan and dust it with flour. Melt butter gently in a pot. Separate eggs. Add sugar to yolks and beat with hand mixer until pale and creamy.

2. 2.

   Sift flour over the egg mixture. Add hazelnuts. Do not stir yet! Pour only lukewarm melted butter. Whisk egg whites in another bowl into stiff peaks. Gently fold one third of the meringue into the egg mixture. Spread remaining meringue over the batter and fold gently. Transfer the sponge to the prepared pan and bake at 180°C for 40 minutes until golden brown. Remove from oven, let cool on a wire rack.

3. 3.

   For the vanilla glaze mix pudding powder with a few tablespoons of milk and sugar. Boil remaining milk and whisk in the mixture thoroughly. Cook according to package instructions. Let cool while stirring frequently. Cream butter with powdered sugar, then fold in the pudding spoon by spoon.

4. 4.

   Peel apples, halve, core and grate. In a pot melt some butter, caramelize powdered sugar, add apples and sauté for about 2 minutes while stirring.

5. 5.

   Cut the cold sponge horizontally once. Spread vanilla cream on the lower base and arrange apple slices on top. Place upper base over it and cover entire tart with remaining buttercream. Decorate as desired and chill for 2-3 hours.