For 8 people

Ingredients for the shortcrust pastry:

• 150 g wheat flour type 405
• 40 g sugar
• 1 pinch of salt
• Zest of 1/4 lemon
• 100 g cold butter in cubes
• 1 egg yolk

For the filling:

• 5 - 6 medium-sized apples
• 70 g butter
• 70 g sugar

Powdered sugar to garnish. Plums, pre-cooked quinces or apricots can also be used instead of apples.

For the Dough Mix the flour, sugar, lemon zest and salt in a bowl. Spread the butter on top and crumble it into the flour mixture with cold hands. Add the egg yolk, mix briefly and then knead quickly on a lightly floured work surface to form a smooth dough. Shape into a flat cake and leave to rest in the fridge for at least 30 minutes, wrapped in cling film.

FillingWash the apples, remove the core and cut into quarters.

PreparationHeat your Merklinger to about 200°C.

Heat the butter and sugar for the filling in a cast iron pan (or iron skillet) with a diameter of approx. 25 cm. As soon as the sugar has melted, layer the apple quarters in the pan, skin side down.

Caramelize in the Merklinger (at approx. 200°C top heat) for about 5 minutes.

Roll out the dough on a lightly floured work surface slightly larger than the pan. Carefully pick up the dough with a rolling pin and place it over the apples. Place the overhanging edges of the pastry over the outer apples in the pan and bake the apple tart in the Merklinger for approx. 35 minutes at 200°C until golden brown.

Remove from the oven, leave to rest briefly, loosen the edges with a knife and carefully turn out onto a board.

Best enjoyed lukewarm with vanilla ice cream or whipped cream.