Ingredients for approx. 12 pieces:
For the shortcrust pastry:
225 g flour
30 g sugar
130 g butter
2-3 tbsp cold water
Grease for the mould
Also:
150 g marzipan paste
75 g icing sugar (sifted)
1 tbsp apple juice
1 glass (720 ml) apple compote
100 g pine nuts
Preparation:
1. Mix flour with sugar. Add the butter in pieces and the water. Chop everything with a knife so that the dry and wet parts combine. Then knead everything quickly by hand into a smooth dough. Roll out the dough on a floured work surface. Grease a pie or tart dish (26-28 cm diameter) and line with the dough, pressing up the sides. Punch the dough prick the dough several times with a fork. Place the tin in the fridge for approx. 1 hour.
2. Knead the marzipan with the icing sugar and apple juice. Roll out between baking paper to the size of the baking tin. Place the marzipan sheet on the dough. Drain the apple compote briefly in a sieve, then spread over the marzipan and sprinkle with pine nuts. Bake in a preheated oven at 200 degrees (gas mark 3-4, fan oven 180 degrees) for approx. 25-30 minutes.
Preparation time approx. 1 hour + cooling time
Nutritional values per piece approx.:
calories: 325
joules: 1361
Protein: 4,8 g
Fat: 15,7 g
Carbohydrates: 41 g
(FoodCentrale by ddp images)
