Rustic Apple Cake with Cinnamon

Ingredients

• 250 g spelt whole‑grain flour
• 80 g coconut palm sugar
• 1 pinch salt
• 160 g butter
• 1 egg
• 5 apples (e.g., Boskop)
• 2 tbsp lemon juice
• 125 g mascarpone
• 2 tbsp honey
• 2 egg yolks
• 1 tsp ground cinnamon

Instructions

1. 1.

   Knead the flour with 40 g coconut palm sugar, salt, butter and egg into a shortcrust dough. Let the dough rest in the refrigerator for about 30 minutes. Then roll it thin on a floured surface (best between two sheets of cling film). Shape a circle slightly larger than the tart pan (about 20 cm diameter) and line the greased pan with it if needed. Cut small circles (about 4 cm diameter) from the remaining dough.

2. 2.

   Peel, quarter, core and slice the apples into wedges. Drizzle immediately with lemon juice. Whisk the mascarpone with honey and one egg yolk. Spread this mixture evenly over the shortcrust base, top with apple wedges, then sprinkle with the remaining coconut palm sugar and cinnamon. Brush the small dough circles with the second egg yolk and press them onto the edge of the tart. Bake in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for about 30 minutes.