The Apple Cake Collection

Ingredients: 250 g flour  1 tsp baking powder  125 g cold butter  65 g sugar  1 pinch of salt  1 egg  500 g apples  Juice from 1 lemon  2 tbsp calvados  30 g sugar  1/2 tsp cinnamon  70 g chopped hazelnuts  3 tbsp apricot jam  Fat for the pan Preparation: 1. Mix the flour with the baking powder and sieve in a bowl.  2. Add the butter in flakes and knead in.  3. Add the sugar, salt and egg and work everything into a smooth dough.  4. Shape the dough into a ball and wrap it in foil.  5. Let rest for 60 minutes in a cool place. 6. In the meantime, peel the apples, remove the core and cut into wedges.  7. Drizzle with the lemon juice. 8. Roll out the dough and line the greased springform pan (26 cm Ø) with it.  9. Pull up on the edges.  10. Preheat the oven to 180 ° C (convection 160 ° C). 11. Spread the apple wedges on the dough in a fan shape.  12. Drizzle with the calvados.  13. Mix the sugar and cinnamon with the hazelnuts and sprinkle over the apples. 14. Bake the tart in the oven for

Ingredients: Dough: 100 g flour 2 medium eggs 100 g butter 100 g powdered sugar 2 tsp baking powder Filling: 1/2 kg apples 150 g sugar (syrup) + extra sugar (mould and spread) 2 tsp lemon juice (only to prevent apples browning) 20 g butter (the amount you need) Preparation: 1. Preheat the oven to 170°C (low). 2. Put 3 tbsp of sugar (or more if needed) in the mould and caramelise it, bathing the walls and bottom. You can also use a pan to melt the sugar. 3. Peel and core apples. Put the peels and the cores in a saucepan with 1/4 litre of water and 150 g sugar. Let boil until a light syrup is formed. Strain and put aside. 4. Cut the apples into thin slices (in the shape of halfmoon) and place them neatly in the mould, over the caramel. They must be well arranged because they will be on top of the cake. Place apples in concentric circles. 5. Spread sugar and some small pieces of butter on each layer. 6. Sift the flour and the baking powder and put it in a big bowl. Add the other ingredien