Zurich Vicarage Tart
Ingredients
- 200 grams flour
- 70 grams butter, unsalted
- pinch salt
- 1 dl water
- dash vinegar
- 75 grams almonds, ground
- 75 grams hazelnuts, ground
- 1 egg
- cinnamon
- 50 grams sugar
- 100 grams apples, grated
- 800 grams apples, peeled and halved
- 100 grams raspberry jam
- 100 grams = 3 1/2 oz
- 1 dl = 3 1/2 fl oz = 2/5 cup
- 180 C = 350 F
- 200 C = 400 F
- 230 C = 450 F
- 250 C = 475 F
- 2 1/2 cm = 1 inch
Instructions
Make a shortcrust pastry with the ingredients listed. Line a 24 cm wide flan ring with the pastry. Mix the ingredients for the filling 1 together and spread on the base of the flan ring. Cover the filling with the thinly sliced apple halves (allowing space for the jam to penetrate). Use half the jam to spread over the sliced apples. Cook for 10 minutes in a hot oven, 200C. Remove from the oven and cover the apples with the remaining raspberry jam and bake for a further 10-15 minutes .
Read NextBanana Peanut Butter Cream Pie
