- For the filling
- 700 grams ripe Apple
- 3 tablespoons lemon juice
- 100 grams Crème fraiche
- 3 eggs
- 75 grams sugar
- ¼ teaspoon Ground cinnamon
- 150 milliliters Whipped cream
For the dough, mix the flour, sugar and salt on a work surface and form a well in the center. Chop the cold butter and distribute around the flour. Beat the egg and pour into the well. Chop all the ingredients with a large knife and quickly knead into a smooth dough. Form the dough into a ball, wrap in plastic and chill for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
For the filling, peel, quarter and core the apples. Cut the apples into narrow columns and mix with the lemon juice.
Mix the creme fraiche, eggs, sugar, cinnamon and cream. Roll the dough onto a floured surface. Line a buttered pan with the dough, forming an edge. Pierce the dough several times with a fork. Place the apple slices in a fan shape on the dough and pour the egg cream over. Bake for 30-35 minutes, until golden brown. Remove from the oven and cool briefly. Cut into pieces and serve.