A wonderfully sweet temptation for the cold season - and with our wonder mix WunderSlicer® for Thermomix TM5, TM6 & TM31 now ready faster than ever. Try it out and enchant your taste buds with this Christmas treat.
What you need
Shortcrust pastry
250 g flour
125 g cold butter in pieces
1 pinch of salt
30 g brown sugar
1 egg
2 tbsp cold water
Filling
100 g flour
approx. 8 apples
1 tbsp lemon juice
1 tbsp maple syrup
40 g brown sugar
1 tsp cinnamon
Baked apple topping for the filling
approx. 3 apples
30 g cold butter in pieces
1 handful of hazelnut pieces
½ packet of vanilla sugar
1 handful of raisins
1 teaspoon cinnamon
It's that simple
Mix all the ingredients for the shortcrust pastry in the Thermomix-mixing bowl and mix for 35 seconds on speed 5. Then wrap the dough in cling film and chill for about 1 hour. Halve and core all the apples and mix with WunderSlicer - attachment for large slices (2.2 mm).
For the filling, mix 1 tbsp lemon juice, syrup, sugar and cinnamon in a large bowl and add the apple slices. Leave to infuse until the dough is ready to be used.
Preheat the oven to 180 °C top/bottom heat.
Place the remaining apple slices with the cold pieces of butter in an ovenproof dish, sprinkle with lemon juice, nuts, raisins, vanilla sugar and cinnamon. Place the dish in the oven for 25 minutes.
In the meantime, grease the tart tin. Roll out 2/3 of the pastry between cling film and place in the greased tin, creating a rim. Spread the apple slices from the filling on top and keep the resulting juice separately.
Leave the baked apple topping to cool briefly and bake briefly in the oven. Thermomix mash until a puree with chunks has formed. Now add the baked apple topping as desired, followed by the juice from the filling. Sprinkle a few nuts or raisins on top if you like.
Now roll out the remaining dough on a piece of baking paper and cut into strips. Lay these over the cake like a lattice. Bake the cake for 45 - 50 minutes in a preheated oven at 180 °C top/bottom heat.
