Zurich Vicarage Tart (zuerich) Recipe
Yield: 1 TartRecipe by luhu.jp
Ingredients:
PASTRY
200 gram: Flour,
70 gram: Butter, unsalted
1 pinch: Salt,
1 deciliter: Water,
1 dash: Vinegar,
FILLING 1
75 gram: Almonds, ground
75 gram: Hazelnuts, ground
1: Egg,
Cinnamon, ground
50 gram: Sugar,
100 gram: Apples, grated
FILLING 2
800 gram: Apples, peeled and halved
100 gram: Raspberry jam,
Directions:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 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. 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, 200 oC. Remove from the oven and
cover the apples with the remaining raspberry jam and bake for a
further 10-15 minutes .
Source from luhu.jp
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. 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, 200 oC. Remove from the oven and
cover the apples with the remaining raspberry jam and bake for a
further 10-15 minutes .
Source from luhu.jp