Simple Apple Tart

Ingredients

• 250 g spelt whole‑grain flour
• 50 g honey
• 1 pinch salt
• 160 g butter
• 1 egg
• 5 sour apples
• 2 tbsp lemon juice
• 2 tbsp raw cane sugar powdered (for dusting)
• fresh mint (for garnish)

Instructions

1. 1.

   Knead flour, honey, salt, butter and egg quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash the apples and slice them unpeeled into very thin rounds, removing the core. Drizzle apple slices with lemon juice. Roll out the shortcrust on a floured surface and place it in a tart pan so that the dough hangs over the edges.

3. 3.

   Layer the apple slices in a brick‑like pattern on the pastry, fold the excess dough edge in a wavy line toward the center, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes.

4. 4.

   Dust the shortcrust apple tart with powdered sugar and decorate with mint.