Apple Brandy Tart

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Apple Brandy Tart
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1 hr

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie167 kcal(8 %)
Protein1.33 g(1 %)
Fat3.96 g(3 %)
Carbohydrates32.01 g(21 %)
Sugar added4.19 g(17 %)
Roughage3.01 g(10 %)
Vitamin A15.9 mg(1,988 %)
Vitamin D0.18 μg(1 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.67 mg(6 %)
Vitamin B₆0.06 mg(4 %)
Folate10.56 μg(4 %)
Pantothenic acid0.13 mg(2 %)
Biotin1.82 μg(4 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C5.76 mg(6 %)
Potassium156.97 mg(4 %)
Calcium23.78 mg(2 %)
Magnesium8.88 mg(3 %)
Iron0.36 mg(2 %)
Iodine3.12 μg(2 %)
Zinc0.14 mg(2 %)
Saturated fatty acids1.24 g
Cholesterol2.2 mg
Author of this recipe:


2 packets
frozen Puff pastry (each 300 g/11 oz)
All purpose flour (for rolling out)
53 ounces
sour Apple (as evenly sized as possible)
lemons (juiced)
¼ cup
½ jar
apricot conserve (about 225 g/8 oz)
2 tablespoons
Calvados (French apple brandy)
1 tablespoon
vanilla pudding mix (or cornstarch and 1 pinch vanilla flavoring)
1 teaspoon
How healthy are the main ingredients?

Kitchen utensils

1 großer Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Pot, 1 Slotted spoon

Preparation steps

Thaw the puff pastry. Brush the sheets from one packet lightly with cold water. Lay on top of each other and roll out evenly on a lightly floured work surface, rolling in all directions, until big enough to fit the springform pan (cut to a circle with the springform pan if necessary). Repeat the process with the second packet of puff pastry. Rinse the springform pan with cold water and put one layer of pastry on the base. Brush lightly with cold water and lay the second sheet of pastry on top. Peel, halve and core the apples and slice thinly lengthways. Sprinkle with lemon juice. Make up the vanilla pudding with the milk according to the package instructions. (Alternatively, mix the cornstarch and vanilla flavoring with a little of the milk. Bring the rest of the milk to a boil and stir in the mixed cornstarch. ) Stir the butter into the hot pudding. Spread the pudding on the puff pastry and arrange the apple slices neatly on top, overlapping like roof tiles. Bake in a preheated oven (220°C/425°F, bottom shelf) for 10 minutes (to crisp up the base). Then move to the middle shelf and bake for 20-25 minutes, until done.
Meanwhile put the apricot conserve into a pan with the Calvados and heat gently until liquid. Release the cake from the springform pan and brush on all sides with the liquid conserve. Either serve at once or cool before serving. Whipped cream goes well with this cake.