Recipe number 71362 is

Zurich Vicarage Tart (Zuerich)



The ingredients are:
MMMMMPASTRY 200 g Flour 70 g Butter, unsalted 1 pinch Salt 1 deciliter Water 1 dash Vinegar MMMMMFILLING 1 75 g Almonds, ground 75 g Hazelnuts, ground 1 Egg Cinnamon, ground 50 g Sugar 100 g Apples, grated MMMMMFILLING 2 800 g Apples, peeled and halved 100 g Raspberry jam

The recipe yield is:
1 Tart

Info:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) 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, 200 oC. Remove from the oven and cover the apples with the remaining raspberry jam and bake for a further 10-15 minutes .

Note:
Tarts; Fruits; Swiss



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