German Apple Tart


serves 6
30 - 45 ml (2 - 3) tbsp rolled oats
1 large cooking apple
2 tbsp (25 g) 1 oz butter
1 level tbsp (15 ml) plain flour (All purpose)
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
2 tbsp (30 ml) single cream
1 whole egg, separated, plus 1 egg white
1/4 cup (25 g) 1 oz ground almonds

for the pastry

3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 level tbsp (15 ml) sugar
1 egg yolk
1 tbsp (15 ml) milk or white wine
flour for rolling out


1. Set the oven at 190°C (375°F) gas 5.

2. Make the pastry. Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Add the egg yolk and milk or wine and mix to a firm dough.

3. Roll out on a lightly floured surface and line an 18 cm (7 inch) flan ring set on a baking sheet.

4. Spread a thin layer of rolled oats on the base of the pastry case to prevent the apple juice from soaking in.

5. Peel, core, quarter and slice the apple, and arrange in concentric circles on top of the oats.

6. Melt the butter in a saucepan and stir in the flour, sugar, lemon rind, cream and egg yolk.

7. Add the ground almonds and mix well.

8. Whisk the egg whites in a clean, grease-free bowl until stiff.

9. Fold into the almond mixture. Pour into the flan case.

10. Bake the tart for 45 minutes or until the filling is well risen and the pastry is golden.

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