Thurgau Apple Tart recipe

Thurgau Apple Tart recipe

120g / 4 1/2 oz puff pastry
butter and flour for the pie tin

100g / 4 oz hazelnuts
60g / 2 1/2 oz raisins
1 teaspoon cinnamon powder
5 apples

100ml / 3 fl oz milk
150ml / 4 1/2 fl oz cream
2 eggs, beaten with a whisk
70g / 2 1/2 oz sugar
20g / 1oz vanilla sugar
1 pinch of salt
1 pinch of cinnamon

Butter a 26cm / 10 inch pie tin an sprincle with flour. Roll out the dough to a thickness of about 2 mm / 1/8 inch and lay in the pie tin. Press the dough down well and pierce several times with a fork. Mix the hazelnuts and raisins with the cinnamon and lay evenly on the bottom of the dough. - Peel, halve and core the apples, and cut the halves into thin slices. Distribute the apple slices evenly on the dough. - Mix all the remaining ingedients vigorously together. Pour over the apples and bake in a preheated oven at 180 C / 350 F/ Mark 4 for 30-40 minutes. Remove from oven and allow to cool. - The tart is delicious with coffee or as a lightsummer meal accompanied by a crisp salad.