Name: Zurich Vicarage Tart
Ingredients: 200 gram flour; 70 gram butter, unsalted; pinch salt; 1 dl water; dash vinegar; 75 gram almonds, ground; 75 gram hazelnuts, ground; 1 egg; cinnamon; 50 gram sugar; 100 gram apples, grated; 800 gram apples, peeled and halved; 100 gram raspberry jam; 100 gram = 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 1/2 cm = 1 inch

Zurich Vicarage Tart

Ingredients

200 grams flour
70 grams butter, unsalted
pinch salt
1 dl water
dash vinegar
75 grams almonds, ground
75 grams hazelnuts, ground
1 egg
cinnamon
50 grams sugar
100 grams apples, grated
800 grams apples, peeled and halved
100 grams raspberry jam
100 grams = 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 1/2 cm = 1 inch

Instructions

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 .