Apple Tart with Fine Whipped Cream Topping

Knead the dough ingredients into a shortcrust pastry. Leave to cool for 30 minutes. Roll out 2/3 of the dough on the bottom of a 26 tart springform pan. Pull up the rest in about 3cm on the edge of the form. Peel apples, cut into quarters, remove core and sprinkle with juice of one lemon. Place apple quarters in a ring shape close to each other in the tart springform pan. Then mix sugar, fat, egg and grated lemon peel until creamy. Add flour and fold in briefly. Whip the cream until stiff and fold into the batter. Pour the mixture onto the apples and spread evenly. Sprinkle with sugar and almond kernels. Bake in a heated oven at 180-200 °C (level 2-3) for about 55-65 minutes. Cool in the pan and then remove.

Note: tastes also with other savory fruits.

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