Linzentaart

Tarte Maître Pons

• 125 GRAM FLOUR
• 125 GRAM BUTTER
• 70 GRAM SUGAR
• 100 GRAM ALMOND PASTE
• 1 EGG
• 2 TBSP BRANDY
• 1/2 TSP CINNAMON
• 1 CUP BLACKBERRY JAM

• 150 GRAM FLOUR
• 75 GRAM SUGAR
• 75 GRAM BUTTER
• 3 EGGS
• 700 GRAM APPLES, cleaned and cubes
• 100 GRAM ALMOND PASTE
• 75 GRAM HONEY
• 1/2 TSP CINNAMON POWDER
• RIND FROM 1 LEMON

Put flour, butter, egg, almond paste, brandy, sugar and cinnamon together and knead to a dough. Roll out half of the dough and put it on the bottom of a greased round cake tin. Cover with jam. Roll out the other half of the dough and cut long thin strips. Put those in a sort of braiding horizontally and vertically on top of the pie. bake half an hour at 180 degrees Celsius.

Split 1 egg. Mix the flour with the butter, the sugar and the egg yolk and knead to a dough; put the dough in the fridge for one hour. Roll it out and line a greased round cake tin with it. Put the apples on the dough. Mix the almond paste with the honey, the remaining eggs, the lemon rind and the cinnamon powder and pour this over the apples. Bake the tarte 35 minutes at 180 degrees Celsius. Switch off the heat but leave the tarte in for 1 more hour.