Simple Apple Cake with Shortcrust Pastry and Apricot Jam

Ingredients

• 250 g flour
• 50 g sugar
• 1 pinch salt
• 1 egg yolk
• 150 g cold butter
• 600 g tart apples
• 1 tbsp Lemon Juice
• 200 g apricot jam
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix the flour, sugar and salt; form a mound on a work surface, create a well in the center and add the egg yolk and 1 tbsp cold water. Gather the cold butter into pieces around the mound and knead with both hands until smooth. Shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   Wash the apples, quarter them, remove the core and cut into wedges. Drizzle with lemon juice and set aside.

3. 3.

   Preheat the oven to 180°C (350°F) fan‑fry. Grease and flour a tart tin.

4. 4.

   Roll out the dough on a lightly floured surface to a circle about 32 cm in diameter and place it in the greased tin, lift the edges and press firmly; trim excess dough.

5. 5.

   Spread the apricot jam over the base and arrange the apple wedges fan‑like on top. Dust with powdered sugar and bake on the middle rack for 30–40 minutes until the edge is crisp.

6. 6.

   Remove from oven and serve warm.