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W O L F C O N V E C T I O N M I C R O W A V E

R E C I P E S F O R A U TO C O O K A C - 5

A P P L E T A R T W I T H C A L V A D O S

Makes about 1,3 kg

Utensils: 28 cm round oven-safe springform tin

Ingredients

200 g	Flour
1 tsp	Baking powder
100 g	Sugar
1 Pck.	Vanilla sugar
1 pinch	Salt

1Egg

3-4 drops	Bitter almond oil
125 g	Butter
1 tsp	Butter or margarine
	(to grease the dish)
50 g	Ground hazelnuts
600 g	Apple (russets approx. 3–4)
	Cinnamon

2Eggs

1 pinch	Salt
4 tbsp	Sugar, divided
4 tbsp	Calvados (apple liqueur)
11/2 tbsp	Cornflour
125 g	Double cream
	Icing sugar (for dusting)

A U TO M AT I C O P E R AT I O N

Preparation

1)Mix flour and baking powder. Add sugar, vanilla sugar, salt, egg, almond oil and butter. Knead to a paste with the kneading hook of a hand mixer.

2)Cover pastry dough and leave in a cool place for 30 minutes.

3)Grease springform tin. Roll out pastry dough between two sheets of foil and place it in the tin. Form an edge to the pastry dough about 3 cm high.

4)Sprinkle hazel nuts over the pastry shell.

5)Peel apples, cut into quarters, remove the core and cut into slices. Arrange the slices to overlap each other on top of hazel nuts and lightly dust them with cinnamon.

6)Separate the eggs. Beat egg whites until stiff, gradually adding salt and 1 tbsp sugar.

7)Stir together egg yolk, remaining sugar and vanilla sugar until creamy.

8)Add Calvados, cornflour and double cream and mix well. Fold in beaten egg whites and spread mixture evenly over the apple slices.

9)Place on the low rack and bake using AUTO COOK AC-5.

10)Cool and dust with icing sugar.

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