Apple tart with Licor 43

Fine apple pie with liqueur

(Post contains advertising) Today I have an incredibly delicious apple tart in my luggage for you. A particularly juicy apple cake with a base of tender almond shortcrust pastry. This fruity tart is particularly delicious with my beloved Licor 43. The Spanish liqueur gives this cake a particularly tasty note! 

Apple tart with a splash

Anyone who knows me and my blog knows that a generous dash of liqueur is not only found in my cake recipes. I especially like it Licor 43 impressed with its special, complex aromas. In terms of taste, it goes perfectly with sweet delicacies with its notes of Mediterranean citrus fruits, spices and vanilla. It is practically one of my favorite secret ingredients and a real all-rounder, whether for baking, cooking or drinking. Here is a small selection of my favorite recipes with it:

Autumn time is apple pie time

Autumn time is apple pie time, although every form of apple pie is in season for me all year round. This apple tart with Licor 43 is of course not only suitable for autumn. But that is precisely where apples are in high season, of course. Now I'm pretty late for my apple pie this year. Many are already planning their Christmas bakery or have even started doing it. So my tip: With a little cinnamon or spiced biscuits in the shortcrust pastry, this tart can easily be breathed a little Christmassy charm.

Apfeltarte mit Licor 43

The preparation is easy

The preparation is very easy, by the way. The shortcrust pastry only needs to be kneaded briefly and, if desired, can be prepared the day before and then stored in the refrigerator. The dough is then distributed in a tart pan and does not even have to be rolled out. I just press the dough into shape with my hands. It couldn't be easier! Apples cut into fine slices are then spread on the dough. Now all you need to do is stir the deliciously delicious filling and pour it over it. It's already going in the oven. Then add the apricot to round it off and the tart is ready. It tastes incredibly delicious and nobody will notice how easy it actually is to prepare. When preparing it, don't forget to try a sip of liqueur 😉. Now you already know the secret of how good recipes are made with me. (No, of course that's fun!)

A liqueur with tradition

By the way, Licor 43 is based on a secret recipe that has been handed down from generation to generation for centuries. The recipe is said to have its origin even in antiquity with the ancient Romans. The liqueur has been made in Cartagena since the 1930s and is the most popular Spanish liqueur in the world. The recipe is said to be based on 43 ingredients and thus coined the name. Particular care is taken to extract the complex aromas from ingredients such as vanilla and orange blossom as well as a mixture of alcohol, water and fruit juices and then distilled several times until the liqueur has its typical bright yellow color and its complex, fruity-aromatic taste. Whether pure on ice, with milk, which is popular in this country, or in other creations: Licor 43 is a real pleasure and I will certainly create many more recipes with it.

My conclusion

My family was so enthusiastic about the apple tart that I have been asked several times when I would bake this tart again and had to promise to make it again very soon! This is one of those cakes that can't be left standing around in the kitchen, otherwise it'll be gone faster than you can look. So delicious! But now it's your turn first: Have fun baking and enjoying! 

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Apple tart with Licor 43

Fine apple pie with liqueur

  • Yield:
    1 tart with a diameter of approx. 26 cm
  • Category:
    cake
 piece

Ingredients

For the shortcrust pastry

  • 150 g Flour (wheat flour type 405 or spelled flour type 630)
  • 50 g roasted almonds (ground)
  • 80 g Butter (cold in pieces)
  • 60 g sugar
  • 0.5 Teaspoon vanilla extract (or 1 Pinch of ground vanilla)
  • 1 pinch of salt
  • 1 EL Licor 43
  1. Preheat the oven to 180 °C top/bottom heat (160 °C hot air/convection).
  2. Briefly knead all the ingredients for the shortcrust pastry until a crumbly mass is formed.  Thermomix: All for 30 sec | Mix on speed 5, then knead briefly by hand.
  3. Wrap in cling film and place in the fridge for about 30 minutes.
  4. Then roll out the pastry between two strips of cling film and use it to line the tart tin.
  5. Prick the base several times with a fork and refrigerate for later use.

For the filling

  • 500 g Apples, peeled and pitted
  • 1 Tbsp lemon juice
  • 40 g sugar
  • 100 g clear apple juice
  • 100 g Licor 43
  • 2 Eggs, Gr. M.
  • 20 g food starch
  • 1 Teaspoon vanilla extract

Additionally

  • 3 Tbsp apricot jam
  • 1 EL Licor 43

Instructions

  1. Cut the apples into thin slices and then mix with the lemon juice.
  2. For the filling, briefly whisk the eggs with the sugar until fluffy, then mix thoroughly with the remaining ingredients for the filling. Thermomix: 30 sec. | Level 5
  3. Distribute the apple slices evenly over the dough, then pour the filling over them.
  4. Bake well in the preheated oven for approx. 35-40 minutes.
  5. Shortly before the end of the baking time, bring the apricot jam to the boil with 1 tbsp Licor 43 and then strain it through a sieve. Spread it over the tart immediately after baking.
  6. Then let cool completely in the baking pan.

Keywords: Tarte, apple tart, apple, apple pie, cake, bake, vanilla, Licor 43, quick apple pie

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7 thoughts on “Apfeltarte mit Licor 43”

    1. Yes, that is possible, but the ground will become soft over time! In any case, you should be careful not to let the soil get too thin. The apples are already juicy. LG Sonja

  1. Roswitha Heckmann

    Today I baked this delicious tart and we like it very much. Only the shortcrust pastry is very thin and I have the feeling that it is soaked. Was the filling too much?
    . But I followed the recipe exactly.

    1. Dear Roswitha,

      maybe your apples were particularly juicy. The soil does a little soak. It should therefore not be rolled out too thinly on the floor.
      But they look very good! 🙂

      Many greetings,
      Sonja

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