Ingredients
Dough
- 100g ground almonds (can be replaced with flour)
- 180g butter
- 70g sugar
- 1 egg (about 60 g)
Filling
- 4 apples, approx. 700g (russet or granny smith)
- 2 tablespoons lemon juice
- 800g Lauretta vanilla flavoured filling
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Preparation
- Make a crumble out of the flour, almonds, butter and sugar. Place ¼ of the crumble aside, to sprinkle on the top. Add the egg to the remaining dough and make shortcake. Put the dough into the fridge for about 1 hour. Roll out the dough and put it into a round baking tray with a diameter of 22 cm. Bake the bottom of the tart for approx. 15 minutes at 190 degrees.
- Peel the apples, remove the cores and cut into thin half-slices, mix with the lemon juice and place on the baked base of the tart. Cover with the Lauretta vanilla flavoured filling and sprinkle with crumble.
- Bake for 30 minutes at 180 degrees.
