Apple tart with Licor 43

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Fine apple pie with liqueur



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


  • 3 Tbsp apricot jam
  • 1 EL Licor 43


  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