German Apple Tart

German Apple Tart

INGREDIENTS:

Pastry:

85g/ 3oz butter or margarine                              

40g/ 1 1/2 oz caster sugar

175g/ 6oz plain flour

1 egg yolk

water to bind

Filling:

50g/ 2oz butter or margarine

450ml/ 3/4pint thick unsweeted apple puree

2 eggs

4 tbsp single cream

25-50g/ 1-2 oz chopped blanched almonds

50g/ 2oz caster sugar

2 tsp grated lemon rind

Topping:

caster sugar

1 pastry: Cream the butter or margarine with the sugar. Work in the flour, egg yolk and enough water to bind. Roll out and line a 23cm/ 9inch flat tin or dish. Bake blind in the centre of a moderately hot oven 190-200C/ 375-400F/ gas 5-6 for about 15 minutes or until firm but uncoloured.

2 Filling: Melt the butter or margarine, mix with the rest of the filling ingredients. Spoon into the pastry case. Return to the oven, reduce the heat to moderate 160C/ 325F/ gas3 for 40 minutes or until the filling is firm.

3 Sprinkle with the sugar and serve hot or cold.

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About Unknown

Barbettezene is Mystery and History lover with passion for paranormal activities and interesting facts from the past.