Melt the light butter in a saucepan and fold in the brown sugar. Cover the bottom of a 24 cm springform pan with parchment paper and spread the fat-sugar mixture on it.
Remove the skin from the apples, core them, cut them into 1 cm thick slices and place them in the tart springform pan. Fill the holes with the chopped nuts.
Mix the eggs and apple juice, sift in the sugar, then fold in the salt, flour and baking powder. Pour the batter over the apples form. Bake in the oven on the middle shelf at 200 °C for about 50 minutes. Then cool a little, turn out and carefully peel off the parchment paper. Serve with unsweetened whipped cream.
Enjoy the baking!
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