Ingredients
- 3 pcs Renette Apples
- 350 g Flour
- 200 g Butter plus a little
- 120 g Granulated sugar
- 115 g Peeled roasted hazelnuts
- 15 pcs Dry biscuits
- 3 pcs Yolks
- Lemon peel
- Sugar cane
- salt
Mix the flour with the softened butter and a pinch of salt. Chop the hazelnuts into fine flour and add 100 g to the dough. Then add the granulated sugar and the egg yolks and mix to obtain a smooth dough. Let it rest covered in the refrigerator for at least 1 hour (shortcrust pastry). Roll out the pastry keeping a quarter aside; roll it with a rolling pin to about 5 mm thick and line the bottom and the edge of a greased springform pan (Ø 26 cm).
Trim the edge about 1 cm below the edge. Peel and core the apples, cut them into small pieces and collect them in a bowl; perfume them with a little grated lemon zest and mix with 2 tablespoons of brown sugar. Sprinkle the bottom of the cake with the remaining hazelnuts, mix with the crumbled biscuits. Then fill with apples and cover the surface with the pastry kept aside, crumbled or grated with a grater with large holes (crumble).
Bake the tart at 180 ° C for about 30 'in the static oven, then for another 15' in a ventilated oven. Take the tart out of the oven and let it cool before turning it out. For a super refreshing and exquisite snack, serve it with hot chocolate and whipped cream.
This recipe has already been read 229 times!