Apple tart

Briefly mix butter, sugar, and salt without incorporating air. Gradually stir in the eggs. Mix flour with the fresh lemon zest, add to the mixture, and quickly work into a homogeneous dough. Wrap in plastic foil and store chilled at 2–5°C.

Warm eggs, sugar, and liquid sorbitol while stirring to 40°C. Then whip until frothy. Sift flour and starch and fold into the mixture. Spread the mixture about 6 mm thick on a baking mat (60×40 cm) and bake in a preheated oven at 230°C for approximately 6 minutes.

Once baked, sprinkle with granulated sugar, turn out, place a second sheet of baking paper on top and leave on the hot baking trays for 2 minutes. Leave to cool completely, then cover in plastic wrap and store at 5°C (or freeze for storage).

Peel, core and slice apples thinly. Add sultanas, corn starch, cinnamon, sponge crumbs and mix carefully. Add the sugar just before filling so that the mixture does not release water prematurely.

Roll out a dough sheet slightly larger than the ring (Ø 22 cm) and place in the ring. Trim any excess. Tip: Use rolling pins for an even thickness. Several molds can be lined simultaneously.

Roll out a cool, pliable piece of dough slightly larger than the final product and place on a Linzer lattice. Press evenly with a rolling pin and store between two sheets of baking paper until use.

Place the prepared ring on a Silpain mat. Lay in a slice of Swiss roll sponge. Spread the apple filling evenly on top, pressing down slightly so the surface is gently domed. Place the prepared dough lattice on top and press carefully around the edges.

Bake in a preheated oven at 185°C for approx. 60 minutes until golden brown. Let cool slightly after baking.

Lightly dust the edge of the tart with icing sugar. Traditionally served with whipped cream.