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Print this Recipe    Zurich Tart

Zurich Vicarage Tart (ZUERICH)

200 g flour
70 g butter, unsalted
pinch salt
1 dl water
dash vinegar

75 g almonds, ground
75 g hazelnuts, ground
1 egg
cinnamon
50 g sugar
100 g apples, grated

800 g apples, peeled and halved
100 g raspberry jam

100 g = 3 1/2 oz
1 dl = 3 1/2 fl oz = 2/5 cup
180 C = 350 F
200 C = 400 F
230 C = 450 F
250 C = 475 F
2.5 cm = 1 inch

Make a shortcrust pastry with the ingredients listed. 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, 200C. Remove from the oven and
cover the apples with the remaining raspberry jam and bake for a
further 10-15 minutes .

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