Shortcrust Apple Cake with Caramel

Ingredients

• 200 g spelt whole‑grain flour
• 115 g butter
• 80 g raw cane sugar
• 1 pinch salt
• 1 egg
• 600 g apples
• 2 tbsp lemon juice
• 20 ml apple juice

Instructions

1. 1.

   Knead the flour, 100 g of butter, 40 g of raw cane sugar, salt and egg quickly together and cover before placing in the refrigerator.

2. 2.

   Wash, peel, quarter, core and cut the apples into wedges, drizzle with lemon juice. Roll out the dough on a floured surface to a round shape and spread it in a greased tart pan if needed. Layer the apple wedges in a tiled pattern, sprinkle the remaining butter in small flakes over them and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) on the middle rack for about 30 minutes.

3. 3.

   Slowly caramelise the remaining raw cane sugar in a hot pan, deglaze with apple juice. Remove the cake from the oven, drizzle it with the caramel and bake for another 10 minutes. Serve warm or cold.