Summer apple tart

Name: Summer apple tart
Ingredients: 80 g granulated sugar; 250 g plain flour; 150 g cold butter; 1/4 teaspoon salt; 2 tablespoons cold water; 600 g summer apples peeled and cored; 30 g granulated sugar; 1 teaspoon ground cinnamon; 4 tablespoons jam; 30 g semolina; 2 eggs; 3 tablespoons granulated sugar; 1/4 packet baking powder; 3 tablespoons semolina; 1 packet vanilla sugar; 1/4 teaspoon salt; 1 tablespoon carob powder; 2 tablespoons chocolate chips; 1 tablespoon oil; 10 g icing sugar

Dessert - Summer apple tart by Despina B. - Recipia

Summer apple tart brings together slightly bruised fruit, cinnamon and a crumbly pastry, then gets topped with a fluffy carob layer. I choose apples based on how well they hold their shape when sliced, because I like the slices to stay distinct beneath the fluffy top, with a soft center and a browned surface. Prep: 30 minutes. Cook: 45 minutes. Rest: 60 minutes. Total time: 135 minutes. Servings: 8. About 500 kcal and 7 g protein per serving.

Ingredients

For the pastry

80 g granulated sugar
250 g plain flour
150 g cold butter
1/4 teaspoon salt
2 tablespoons cold water

For the filling

600 g summer apples peeled and cored
30 g granulated sugar
1 teaspoon ground cinnamon
4 tablespoons jam
30 g semolina

For the topping

2 eggs
3 tablespoons granulated sugar
1/4 packet baking powder
3 tablespoons semolina
1 packet vanilla sugar
1/4 teaspoon salt
1 tablespoon carob powder
2 tablespoons chocolate chips

For the pan and finishing

1 tablespoon oil
10 g icing sugar

Preparation

1. Peel and core the apples, then slice them. Toss with 30 g sugar and the cinnamon and set aside. 2. Mix the cold coarsely grated butter with the flour, 80 g sugar, 1/4 teaspoon salt and 2 tablespoons cold water. Refrigerate the dough for at least 30 minutes. 3. Heat the oven to 165°C, with the fan on, and grease the pan with oil. Place three quarters of the dough in the pan, press it out by hand and prick it here and there with a fork. Sprinkle over 30 g semolina. 4. Arrange the apple slices over the dough. Add small dollops of jam, then shape the remaining dough into little balls and place them between the dollops of jam. 5. Bake the tart for 15 minutes at 165°C, with the fan on, until the pastry edges begin to brown. 6. Beat the eggs with 3 tablespoons sugar, the vanilla sugar, baking powder, 1/4 teaspoon salt and carob powder until the mixture doubles in volume. Lower the mixer speed and gradually sprinkle in 3 tablespoons semolina; the batter will be a little thicker than pancake batter. 7. Take the tart out of the oven, pour the mixture over the apples and level it out. Sprinkle over the chocolate chips and bake for another 30 minutes at 165°C, with the fan on, until browned on top. 8. Dust with icing sugar and leave to cool for 30 minutes before slicing.

Notes

Keep it covered in the fridge and eat it within 3 days; before serving, let it sit out for a little while to come to room temperature. Very juicy apples can leave liquid in the pan, so drain off any juice that collects while they sit with the sugar and cinnamon. Cut the slices as evenly as you can so the fruit softens at the same rate. The topping is reminiscent of a covered apple cake, but here the carob gives it a darker colour. A slice goes well with plain black tea. You can replace the carob powder with the same amount of cocoa; the tart contains gluten, dairy and eggs.