AEG MC2665E-M - Manual (Page 33)

33 Programme charts
1. Mix the flour with the baking powder. Add the
sugar, vanilla sugar, salt, the egg, bitter almond
oil and butter and knead to a paste with the
kneading hook of a hand mixer.
2. Cover the pastry dough and leave in a cool
place for about 30 minutes.
3. Grease the dish. Roll out the pastry dough
between two sheets of foil and place it in
the tin. Form an edge to the pastry dough
approx. 3 cm high.
4. Distribute the hazel nuts over the pastry
shell.
5. Peel the apples, cut them in quarters, remove
the core and cut them in slices. Arrange the
slices to overlap each other on top of the
hazel nuts and lightly dust them with
cinnamon.
6. Separate the eggs. Beat the egg whites until
stiff, gradually trickling in a pinch of salt and
1 tbsp sugar.
7. Stir the egg yolk, the remaining sugar and
the vanilla sugar until creamy.
8. Add Calvados, cornflour and double cream
and mix them in. Fold in the beaten egg
whites and spread the mixture evenly over
the apple slice.
9. Place on the low rack and bake using
AUTO COOK AC-5
Tip: Allow the tart to cool in the tin and dust it
with icing sugar.
Apple tart with calvados
200 g flour
1 tsp baking powder
100 g sugar
1 Pck. sugar
1 pinch salt
1 egg
3-4 drop bitter almond oil
125 g butter
1 tsp butter or margarine to grease the dish
50 g ground hazelnuts
600 g apple (approx. 3-4)
cinnamon
2 eggs
1 pinch salt
4 tbsp sugar
4 tbsp calvados (apple liqueur)
1 1/2 tbsp cornflour
125 g double cream
icing sugar for dusting