We are searching data for your request:
Upon completion, a link will appear to access the found materials.
In a bowl put flour, lard, eggs, milk, vanilla sugar, lemon peel and orange.
Mix everything, preferably by hand, until the composition is homogeneous.
Put it in a foil or bag and refrigerate for 60 minutes.
Meanwhile, clean the apples, put them on the large grater and cook them with the sugar and cinnamon powder until the juice decreases and they become glassy.
After about 60 minutes, take out the dough, divide it into two parts (for two sheets), spread it with the rolling pin between two bags, to be able to handle it easier because it is very fragile.
A tart shape is greased with a little oil and lined with flour, not a lot of oil because the dough also contains fat, after which we put the first sheet, arrange it nicely in shape, sprinkle the semolina, add the apples, and on top we put the two sheets.
Prick the top sheet with a fork and put the tart in the oven for 25-30 minutes on medium heat.
Remove from the pan, let it cool a bit and sprinkle powdered sugar on top.