Rosemary-Apple-Tarte with berries and mascarpone

Ingredients:
Dough:
1 tbsp rosemary needles
170 g wheat flour type 405
some flour for tarte form and work surface
100 g soft butter
some butter to grease the form
1 tsp icing sugar
1 egg

Filling:
50 g soft butter
50 g icing sugar
1 yolk
50 g of ground almonds
1 small lemon
600-800 g of apples
1 tbsp rosemary needles
brown sugar to sprinkle

Furthermore:
250 g mascarpone
250 g whipped cream
250 g fresh mixed berries
icing sugar for dusting

Preparation:
1. Finely chop the rosemary needles.
2. Mix flour, butter, icing sugar, egg and 1-2 tsp of cold water quickly into a smooth dough.
3. Wrap in foil and allow to rest in the fridge for about 1 hour.
4. Grease a tarte form (24 cm) with butter and sprinkle with a little flour.
5. Roll out the dough on a lightly floured work surface slightly larger than the tarte form.
6. Put the dough in the form, press it down and place it in the freezer for about 20 minutes.
7. For the filling mix butter with icing sugar until creamy.
8. Stir in egg yolk and almonds.
9. Squeeze out the lemon.
10. Peel and halve the apples and remove the core.
11. Cut the apples into slices and mix with the lemon juice.
12. Preheat oven to 170 degrees (convection 150).
13. Take the tarte form out of the freezer.
14. Brush with the butter-almond mixture.
15. Put the apple slices on top, sprinkle with rosemary needles and brown sugar.
16. Bake in the preheated oven for about 1 hour.
17. Then reduce the temperature to 130 degrees (convection 130) and bake another 15 minutes.
18. Mix mascarpone with cream.
19. Sort berries, wash and pat dry.
20. Take the tart out of the oven and let it cool on a wire rack.
21. Distribute the berries on the cake, sprinkle with icing sugar and serve with the mascarpone cream.

Source of Recipe:
Edeka.de