- 1 Mürbteig
- 6 to 8 apples, very tart
For the custard
- 200 g sugar
- 2 eggs
- 250 mL heavy cream (or a bit more)
For the streusel
- 100 g butter
- 100 g sugar
- 100 g ground almonds
- 100 g ground hazelnuts
- 50 g zweiback or bread crumbs
Roll out the mürbteig and place in a springform pan. I use a German, 30 cm pan with sloping sides, but a 25 cm pan has worked, as long as the pan is deep and the dough reaches all the way to the top.
Preheat the oven to 190 degrees C.
Peel, core, and halve the apples. Lay the apple flat side down onto the cutting board. Do not slice the apples like you would for an American apple pie, but slice almost down to the cutting board (deeper than scoring the apples), so that the apples hold their shape. Lay apples flat side down on the mürbteig. After fitting as many apples into the pan as possible, halve and quarter any remaining apples and fit them into the gaps.
Beat 200 g sugar and the eggs together, then mix in the cream. Use less sugar if your apples are not extremely tart. Pour egg-cream mixture over the apples.
Mix 100 g sugar, the butter, ground nuts and crumbs together. Use less sugar if your apples are not extremely tart. Sprinkle the crumb mixture over the egg-cream mixture.
Bake about one hour.