Ingredients
- 1 egg
- 200 ml cream
- 4 ts vanilla pudding mix (for cooking, sweetened)
- 1 sour apple
- 200 g puff pastry (round, ø of approx. 24 cm)
- 1 tbs ground almonds
Preparation
1. Whisk the egg with the cream and pudding mix. Peel, quarter and core the apples if desired and cut them into thin slices.
2. Cut out a circle of parchment paper that is somewhat bigger than the circle of pastry with the help of a 24 cm lid (the goal is to make it easier to later lift the tart from the pan using the paper).
3. Place the pastry base with the parchment paper in a pan, then poke lots of holes in it with a fork. Place the pan on the hob and heat it on highest level, cover with the Navigenio upside down and switch to high level, then bake for around 3 minutes (around 2 minutes for induction stoves).
4. Switch off the hob (leave inductions stoves at around 100 watts), scatter the almonds over the dough, arrange the apple slices on top and pour the cream mixture over that. Cover with the Navigenio upside down again and switch to a high level, then bake for around 2 minutes until the surface begins to display a few brown spots.
5. Then switch the Navigenio to a low level to finish baking, for around 5 minutes. Can be served either cold or warm.
Tip
- In place of apples, this tart can also be prepared with apricots (as long as they are not overripe) or damson plums (2-3 pieces of fruit, depending on size).
This recipe has been tested and approved by AMC.
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