Recipe for Zurich Vicarage Tart (Zuerich)


200 gm flour
70 gm butter; unsalted
1 pinch salt
1 deciliter water
1 dash vinegar
----FILLING 1----
75 gm almonds; ground
75 gm hazelnuts; ground
1 egg
1 cinnamon; ground
50 gm sugar
100 gm apples; grated
----FILLING 2----
800 gm apples; peeled and halved
100 gm raspberry jam


(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Make a shortcrust pastry with the ingredients listed. Line a 24 cm wide flan ring with the pastry . Mix the ingredients for the filling 1 together and spread on the base of the flan ring. Cover the filling with the thinly sliced apple halves (allowing space for the jam to penetrate). Use half the jam to spread over the sliced apples. Cook for 10 minutes in a hot oven, 200 oC. Remove from the oven and cover the apples with the remaining raspberry jam and bake for a further 10-15 minutes .

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