Tarte Aux Pommes with Medlar and Calvados

Knead all ingredients together in the flour trough from the center. Rest in the refrigerator for approx. 20 min. Roll out three millimeters thick, place in a buttered tart pan and work the edges neatly.

Medlar puree:

For the medlar puree, remove stems and flower base. Cook the fruit on the sieve insert of the pressure cooker for about 15 minutes. Pass through a sieve and sweeten the puree with honey. Add the walnuts and the Calvados. Then spread the medlar filling about one centimeter thick evenly on the rolled out dough.

For garnish:

Cut peeled, halved apples into narrow slices and garnish the tart with them. Brush with melted butter and lightly sugar.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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