Apple Marzipan Rhubarb Tart

For the apple-marzipan-rhubarb tart, mix all ingredients for the dough and chill for about 30 minutes. Peel the apples and cut them into small pieces. Caramelize the sugar while stirring, melt the butter in it and deglaze with the lemon juice. Add the apples and simmer gently for about 10 minutes, then remove the apples with a sieve.

Bring the caramel to the boil, mix the starch with 1 tablespoon of water and add to the caramel. Mix the apples and the rhubarb jam with the caramel. Grease the tart pan (28cm) with butter and dust with flour. Heat the oven to 180C. Roll out the marzipan to the size of the tart base. Roll out 2 thirds of the dough and place it in the tart pan, pressing lightly. Pour in the apple mixture, cut strips from the remaining third. Lay these in a lattice shape over the apple mixture. Mix the egg yolk and milk and brush the pastry strips with it. Bake for about 45 minutes, after cooling dust the apple-marzipan-rhubarb tart with powdered sugar.

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