Ingredients:
- 1 glas efko apple purée pur
- 3 tbsp hazelnuts
- 2 tsp cinnamon
- 1 pack tart or quiche dough
- 1 tsp butter
tarte tin: diameter 24 cm
garnishing: icing sugar
Preparation:
Preheat the oven up to 190° C. Grease the quiche tin/tarte tin with butter, put the dough in the tin and press around the edge. Cut the surplus dough and lay it aside.
Mix the efko apple purée with cinnamon and spread on the tart base. Chop the hazelnuts and scatter about the apple purée.
Cut the surplus dough in 0,5 cm wide stripes and spread on the apple purée tart lattice shaped. Bake the tart 40 minutes in the preheated oven.
If desired, sprinkle with some icing sugar before serving.
