Zurich Vicarage Tart
Ingredients
- 200 gram flour
- 70 gram butter, unsalted
- pinch salt
- 1 dl water
- dash vinegar
- 75 gram almonds, ground
- 75 gram hazelnuts, ground
- 1 egg
- cinnamon
- 50 gram sugar
- 100 gram apples, grated
- 800 gram apples, peeled and halved
- 100 gram raspberry jam
- 100 gram = 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 .