Ingredients
For 12 portions
For the pastry
200g
AP Flour
100g
Butter, softened
1
Egg(s)
2tbsp
Powdered sugar
15ml
Water, chilled
g
Butter, for the baking tin
For the filling
250g
QimiQ Classic
100g
Apple puree, canned
3
Egg yolk(s)
1package
Vanilla sugar
3
Egg white(s)
80g
Sugar
10g
AP Flour
500g
Apple(s), peeled, cut into segments
100g
Apricot jam
2tbsp
Rum
2tbsp
Almond sticks
Preparation
- Preheat the oven to 360 °F (conventional oven).
- For the pastry: knead the ingredients together to form a smooth pastry.
- Wrap in tin foil and chill for approx. 30 minutes.
- Roll out the pastry and use to line the bottom and sides (approx. 3 cm high) of a greased cake tin.
- For the filling: whisk the unchilled QimiQ Classic smooth. Add the stewed apple, egg yolks and vanilla sugar and mix with a mixer until fluffy.
- Whisk the egg whites and sugar until stiff. Fold alternately into the QimiQ mixture with the flour.
- Pour the filling onto the pastry and top with the apple slices.
- Warm the apricot jam, add the rum and whisk smooth and use to brush the apples.
- Sprinkle with the almonds and bake in the hot oven for approx. 40 minutes (cover with tin foil to prevent burning if necessary).
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