Apple and cranberry tart

For 10 pieces
  • 30 g butter or margarine
  • 125 ml Milk
  • 200 g flour
  • 1 Parcel Dry yeast
  • 3 0 g + 2 tbsp sugar
  • 1/2 packet vanillin sugar
  • 1 pinch Salt
  • 1 Lemon
  • 500 g red-cheeked apples (2-3 pieces)
  • 150 g sour cream
  • 2 Eggs (size M)
  • 1 TL Cornstarch
  • 50-75 g thickened wild cranberries
  • Icing sugar
  • flour
  • fat andFlour
75 minutes
Heat the fat and milk lukewarm in a saucepan. Mix the flour with the yeast in a mixing bowl. Add 30 g sugar, vanillin sugar and salt to the milk-fat mixture. Process everything with the dough hook of the hand mixer briefly on the lowest, then on the highest level for 2-3 minutes to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes. Squeeze the lemon. Wash apples and cut into thin wedges. Drizzle the wedges with 2 tablespoons of lemon juice. Knead the dough on a lightly floured work surface, roll out into a round plate (approx. 30 cm Ø). Grease the tart pan (23 cm Ø) and dust with flour. Place the dough in the mold, press down a little on the edge. Spread the apple wedges on the floor. Mix the sour cream, eggs, starch, 2 tablespoons sugar and 2 tablespoons lemon juice well. Pour the topping over the apples and bake on the lower rail in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 35-45 minutes. Take out the flan and let cool down lukewarm. Before serving, spread the lingonberries on the flan and dust with powdered sugar. Serve lukewarm or cold
45 minutes waiting time. Photo: Först, Food & Foto, Hamburg
1 piece approx:
  • 200 kcal
  • 840 kJ
  • 5 g protein
  • 6 g fat
  • 31 g carbohydrates


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