Apple Cinnamon Tart
- For the dough
- 250 grams Pastry flour
- 75 grams sugar
- 1 pinch salt
- 1 egg
- 150 grams butter
- Pastry flour (for the work surface)
- For the topping
- 4 Apple (such as Boskoop)
- 2 tablespoons lemon juice
- 2 eggs
- 50 grams powdered sugar
- 350 grams Quark
- 1 teaspoon Ground cinnamon
- 4 centiliters Calvados (apple brandy)
- 2 tablespoons cornstarch
- 5 cloves
For the dough: Combine the sugar, salt, and pastry flour. Mound the pastry flour mixture on the work surface and make a well in the middle. Crack the egg into the well and distribute the butter in small pieces around the edge. Quickly knead to form a smooth dough. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Line the baking sheet with parchment paper.
Roll out the dough on a floured surface and line the baking sheet with it, pulling the dough and pressing up the sides of the baking sheet.
For the topping: Rinse the apples, quarter, remove the core and cut into slices. Drizzle the apple slices with the lemon juice.
Separate the eggs. Beat the egg whites until stiff, then gradually add the powdered sugar and continue beating until the mixture is white and shiny. Mix the quark with the egg yolks, cinnamon, Calvados and cornstarch. Fold the egg whites into the quark mixture and spread on the prepared dough.
Arrange the apple slices on top like a fan and sprinkle with the cloves.
Bake in the preheated oven for about 40 minutes until golden brown. Remove from the oven, dust with powdered sugar and cinnamon. Serve warm or at room temperature, cut into pieces.