Apple Amarettini Tart From the Tray

To make the apple amarettini tart, first mix the flour with the almonds and sugar, heap onto a work surface, make a well in the center, beat the egg into it and spread the butter in flakes around the well.

Using a large knife, chop all the ingredients until crumbly and work quickly with your hands to form a smooth dough. Form into a ball and place in the refrigerator, wrapped in plastic wrap, for about 30 minutes.

Preheat the oven to 180 °C top and bottom heat. Butter the baking tray.

Wash, quarter and core the apples and cut or slice them into thin slices. Immediately sprinkle with lemon juice. Coarsely crumble the amarettini.

Roll out the dough on a floured work surface until thin and rectangular (about 25 x 30 cm). Place on the baking tray.

Spread half of the butter on the dough and sprinkle with half of the sugar. Spread the amaretti crumbs on top. Arrange the apples in three rows like a roof tile, leaving a margin of about 5 cm all around.

Fold the dough in at the edge towards the center and press down lightly. Brush the edge and apples with the remaining butter and sprinkle with the remaining sugar.

Bake in the preheated oven for 30-35 minutes until golden brown.

Mix the apple jelly with the almond liqueur. Brush the apple amarettini tart from the baking sheet with it while it is still hot.

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