- Puff pastry, rolled into a round shape 0.25 Stk
- Apples (e.g. Boskop or Braeburn) 5 pce
- Eggs 0.50 pce
- Sugar 15 g
- Cream 50 g
- Vanilla pod 0.25 pce
5 Minuten auf mittlerer Stufe bei geschlossenem Deckel
Peel the apples and chop into thin slices. Line a baking tray with baking paper. Place the pastry on top of the baking paper and prick the surface. Dust the dough with flour and place the floured side face down on the baking tray and prick the surface. Arrange the apples in a rosette shape on top. Cut the vanilla pods lengthwise and scrape out the seeds. Mix all the ingredients for the topping together until fluffy.
Bake the tart in the preheated barbecue for around 10 minutes at 220° C. Then add the topping and bake for another 30 minutes. Dust with icing sugar before serving.
5 minutes at a medium setting with the lid closed