Apple-Vanilla Tart

Quickly knead flour, powdered sugar, ground almonds, egg and cold butter into a smooth shortcrust pastry.

Cover the dough and let it rest in the refrigerator for about 30 minutes.

Peel the apples and coarsely grate them.

In a saucepan, mix the grated apples with lemon juice, 3 tbsp sugar, 200 ml water and 1 tbsp vanilla pudding powder, bring to a boil for about 2 minutes and then let cool to lukewarm.

Prepare a vanilla pudding with 500 ml milk according to the package instructions and allow it to cool slightly.

Preheat the oven: fan 150 °C (conventional 175 °C).

Grease a 26 cm tart pan. Roll the dough on a floured surface into a round of about 30 cm, line the pan with it and press the edge firmly.

Prick the pastry base several times with a fork.

First spread the lukewarm apple mixture over the dough, then pour the vanilla pudding on top and smooth it out.

Bake the tart for 40–45 minutes, until the edge is golden.

Let the tart cool, dust with powdered sugar before serving and serve with whipped cream if desired.