30 minutes
Ingredients
- 6 apples (I used Belle de Boskop for the recipe)
- 1 dl sugar
- 20 g butter
- Approx. 300 g sweet tart dough*
- 1 fresh and firm apple (possibly royal gala) for raw marinated
- 1 lemon
- 1 tbsp icing sugar
- 200 g mascarpone
- 1 dl whipping cream
Sweet tart dough (for 2 pies)
- 1 egg
- 100 g sugar
- 300 g wheat flour
- 200 g butter in cubes
Procedure
- Add sugar to the pan and switch on medium heat (6 out of 9 on induction)
- Peel the apples and remove the core
- When the sugar has melted and caramelised, add the butter and stir the mixture until homogeneous
- Turn down the heat (3 out of 9 on induction) and place the apples in an even layer, preferably in a round fan/spiral.
- Roll out the pie dough to a thickness of approx. 5-7 mm and place it on top of the apples to form a lid.
- Bake the tart in a preheated oven at 200 degrees for 20-25 minutes.
- When the tart is in the oven, gently mix the mascarpone, whipping cream, icing sugar and lemon zest into a homogeneous and creamy mixture.
- Slice the apple thinly on a mandolin and toss the slices with the lemon juice.
- Remove the tart and let it stand for a few minutes before turning it out onto a large plate or chopping board. Watch out for any excess caramel.
- Cut the tart into appropriate pieces and serve with a spoonful of mascarpone cream covered with slices of raw marinated apple.
Sweet tart dough
- Mix all ingredients into a homogeneous mass and divide into two lumps.
- Wrap each lump tightly or place in freezer bags and press out the air.
- The dough can be frozen.
What you need
You might also like
