1.5 hours (including rest and baking time)
1 tart (22cm diameter)
100 g Wheat flour
50 g Whisky Mask flour
3 tbsp cream
1 tbsp cinnamon
1tbsp potato flour
about 500 g apples
Mix the flour and crumble the butter and add the cream.
Collect the dough (be careful not to knead it too much)
Wrap it in film and let it rest in the fridge for 1 hour.
Collection of pie
Turn the oven on 225 degrees alm heat.
Roll out the dough and grease the mould with butter.
Peel and cut about 500g apples
Cut the apples into thin slices
Spread the apples on the bottom and place the apples in a pattern
Sprinkle the sugar/cinnamon mixture over layer by layer.
Bake the tart for about 30 minutes until the apples have become soft and lightly golden.
Serve with whipped cream or a bold sour cream.