Kolatschen

Tart

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Make the pastry with ½ lb. of flour, ½ lb. of butter, 2 whole eggs, 2 yolks, ½ lb. of sugar, and work all thoroughly. Roll out to about a ½ inch in thickness, put on a thick tart pan, spread a thin layer of apple compote with chopped almonds over it, decorate with strips of pastry brushed with yolk of egg, and bake in a moderate oven. When cold, remove from the tart pan.