Junior chef
Utensils
Apron
Fork
Measuring cup
Oven mitts
Paring knife
Tablespoon
Timer
Whisk
Cutting board
Cooling rack
Mandolin
For the heart-shaped baking tin (approx. 28 x 25 cm)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Topping
In a measuring cup, whisk the cream with all the other ingredients up to and including the vanilla sugar.
Pastry
Roll out the pastry, place it in the tin with the baking paper, and press gently around the edges. Prick the base firmly with a fork. Top with the hazelnuts. Pour the sauce into the tin.
Apples
Quarter the apples, deseed, and cut into approx. 2½ mm thick slices. Place in a bowl. Add the lemon juice and sugar, mix carefully. Place the apple slices into the topping in a fan-like arrangement.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool completely.
| Tip: | Instead of the heart-shaped baking tin, use a quiche tin (approx. 28 cm in diameter). |
|---|---|
| Tip: | Dust the tart with a little icing sugar. |
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