Such beauty can even be served on the holiday table.
125 g sugar;
2 teaspoons vanilla sugar;
pinch of salt;
200 g flour;
2 teaspoons of baking powder;
2 tablespoons milk;
6-7 small sweet apples;
a little vegetable oil;
2 tablespoons apricot jam;
1 tablespoon water.
Beat with a mixer 125g of butter with a mixer. Combine the sugar, vanilla sugar and salt. While continuing to whisk the butter, pour in the sugar mixture. Add finely grated lemon zest and mix.
Without turning off the mixer, add the eggs one at a time to the batter. Mix flour and baking powder, add to the dough and whisk. Pour in the milk and whisk again.
Peel apples, cut in half and remove cores. On each apple half make incisions 2-3 mm deep with a knifeLine the bottom of a 26 cm diameter tin with parchment. To make it easier to take out the cake, you can use a mold with a removable bottom. Grease the parchment with vegetable oil.
Place the dough in the tart tin and smooth it out. Place apples on top with the notches facing up. Melt the remaining 25g of butter and brush the apples. Bake the cake at 180°C for 45 minute
Mix the apricot jam and water. While the cake is hot, generously spread the jam over the apples and lightly coat the pastry itself. Let the pie cool before slicings.