Zurich Vicarage Tart

Name: Zurich Vicarage Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 200 g flour; 70 g butter, unsalted; 1 pinch salt; 100 ml ice water; 1 tablespoon vinegar; 75 g almonds, ground; 75 g hazelnuts, ground; 1 egg; cinnamon, ground; 50 g sugar; 100 g apples, grated; 800 g apples, peeled and halved; 100 g raspberry jam

Submitted by Coasty

"Posted for ZWT 7. Not sure about the cooking time, it doesn't seem long enough. Haven't made this one yet. You could use premade pastry and save some time."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 8

ingredients

200 g flour
70 g butter, unsalted
1 pinch salt
100 ml ice water
1 tablespoon vinegar
FILLING 1
75 g almonds, ground
75 g hazelnuts, ground
1 egg
cinnamon, ground
50 g sugar
100 g apples, grated
FILLING 2
800 g apples, peeled and halved
100 g raspberry jam

directions

In a food processor place the flour, salt and butter. Blitz until butter just combined. Add water and vinegar with motor running until the pastry just comes together.
Turn out on lightly floured bench and gently mounld into a disk. Place in fridge for 30mins.
Roll out and 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°C.
Remove from the oven and cover the apples with the remaining raspberry jam and bake for a further 15-20 minutes.

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RECIPE SUBMITTED BY

Coasty

Australia

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making

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