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-> [Fruits, Swiss, Tarts & Pies, Western European] -> [Zurich vicarage tart (zuerich) Recipe] |
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Zurich vicarage tart (zuerich)
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| Artist: |
_ |
| Categories: |
Fruits, Swiss, Tarts & Pies, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | PASTRY | | 200
| grams | Flour | | 70
| grams | Butter, unsalted | | 1
| pinch | Salt | | 1
| dl | Water | | 1
| dash | Vinegar | | | FILLING 1 | | 75
| grams | Almonds, ground | | 75
| grams | Hazelnuts, ground | | 1
| | Egg | | | Cinnamon, ground | | 50
| grams | Sugar | | 100
| grams | Apples, grated | | | FILLING 2 | | 800
| grams | Apples, peeled and halved | | 100
| grams | Raspberry jam |
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Procedures:
| 1 | (units: 100 g = 3 ?oz; 1 dl = 3 ?fl oz = 2/5 cup; 180 oc = 350 of; 200 oc = 400 of; 230 oc = 450 of; 250 oc = 475 of; 2.5 cm = 1 inch) make a shortcrust pastry with the ingredients listed. | | 2 | Line a 24 cm wide flan ring with the pastry . | | 3 | Mix the ingredients for the filling 1 together and spread on the base of the flan ring. | | 4 | Cover the filling with the thinly sliced apple halves (allowing space for the jam to penetrate). | | 5 | Use half the jam to spread over the sliced apples. | | 6 | Cook for 10 minutes in a hot oven, 200 oc. | | 7 | 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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