Flaky Apple Tart
Baking this apple pie is always worthwhile: it is easy and quick to make, looks great and, with the pectin contained in the apples, provides lots of fibre for healthy digestion. The butter provides us with the fat-soluble vitamins A, D, E and K.
If possible, prepare the apple pie with a filo pastry made of wholemeal. This provides even more dietary fibre to aid digestion. Those who do without peeling the apples can also benefit from even more vital substances.
Butter the springform pan. Lay two sheets of filo dough into the pan, leaving a significant amount of dough over the edge. Brush with butter and lay two more sheets of filo dough in the pan, so that the bottom and the sides are completely covered with the dough.
Peel the apples, cut into quarters, remove the seeds and cut into small cubes. Mix the apple cubes with 2 tablespoons of sugar and spread over the dough. Cover with two more sheets of dough and cover with butter again. OUll all the loose sides over the tart and sprinkle with the remaining butter.
Bake in a preheated oven at 190°C (approximately 375°F) for about 15 minutes. Cover with aluminum foil if the tart browns too quickly.
Remove from the oven and let cool. Remove from the pan and place on a plate. Dust with powdered sugar and serve once cool.