Zurich Vicarage Tart Recipe

Name: Zurich Vicarage Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g flour; 70 g butter, unsalted; 1 pinch salt; 100 ml ice water; 1 tablespoon vinegar; 75 g almonds, ground; 75 g hazelnuts, ground; 1 egg; cinnamon, ground; 50 g sugar; 100 g apples, grated; 800 g apples, peeled and halved; 100 g raspberry jam

Servings: persons

200 g flour
70 g butter, unsalted
1 pinch salt
100 ml ice water
1 tablespoon vinegar
75 g almonds, ground
75 g hazelnuts, ground
1 egg
cinnamon, ground
50 g sugar
100 g apples, grated
800 g apples, peeled and halved
100 g raspberry jam

1
In a food processor place the flour, salt and butter.
2
Blitz until butter just combined.
3
Add water and vinegar with motor running until the pastry just comes together.
4
Turn out on lightly floured bench and gently mounld into a disk.
5
Place in fridge for 30mins.
6
Roll out and line a 24 cm wide flan ring with the pastry.
7
Mix the ingredients for the filling 1 together and spread on the base of the flan ring.
8
Cover the filling with the thinly sliced apple halves (allowing space for the jam to penetrate).
9
Use half the jam to spread over the sliced apples.
10
Cook for 10 minutes in a hot oven, 200C.
11
Remove from the oven and cover the apples with the remaining raspberry jam and bake for a further 15-20 minutes.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g flour, 70 g butter, unsalted, 1 pinch salt, 100 ml ice water, and more.

Yes, Zurich Vicarage Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zurich Vicarage Tart

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