KIKU apple tart

By Ralf Hörger

Preparation time

2.5 hours




  • 800 g KIKU® apples peeled, halved, core removed. planed into approx. 1 mm thick slices
  • 3 tbsp lemon juice
  • 2 tbsp sugar
  • 100 g butter, soft
  • 60 g sugar
  • 1 pinch of salt
  • 1 fresh egg yolk
  • 150 g wheat flour
  • 100 g butter, soft
  • 50 g sugar
  • 1/4 tsp salt
  • 1 fresh egg
  • 1 fresh egg white
  • 120 g ground peeled almonds, roasted
  • 1/4 tsp ground bourbon vanilla
  • 1 tbsp wheat flour


Mix apples with lemon juice and sugar, cover and marinate for about 30 minutes. For the dough, place butter in a bowl, add sugar and salt and whisk together. Stir in the egg yolk. Quickly incorporate flour to form a soft dough; do not knead. Flatten the dough, cover, and chill for about 30 minutes. Roll out the dough between two sheets of baking paper to a round shape (approximately 32 cm in diameter). Remove the top baking paper, and place the dough with the remaining paper onto a baking tray. Prick the dough base densely with a fork, cover with the removed baking paper, and weigh it down with dried legumes. Blind bake the dough base for about 15 minutes in the lower half of a preheated oven at 180°C (356°F). Remove the baking paper and legumes, let the tart base cool slightly. For the filling, vigorously whisk together butter, sugar, and salt. Add the egg and egg white, and continue whisking for about 3 minutes until the mixture is lighter. Mix in almonds, vanilla, and flour. Spread the filling over the tart base. Shape apple slices into roses and place on the filling. Bake our tart for about 50 minutes in the lower half of the oven at 180°C. Remove the finished tart, let it cool slightly in the tray, then lift out of the tray and cool on a wire rack.

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