Title: Zurich Vicarage Tart (Zuerich)
Categories: Tart Apple Switzerland
Yield: 1 Tart

PASTRY
200	g	Flour
70	g	Butter; unsalted
1	pn	Salt
1	dl	Water
1	ds	Vinegar
FILLING 1
75	g	Almonds; ground
75	g	Hazelnuts; ground
1		Egg
		Cinnamon; ground
50	g	Sugar
100	g	Apples; grated
FILLING 2
800	g	Apples; peeled and halved
100	g	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 .

From: Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19

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