Apple-effervescent tart

For 12 pieces
  • 1 kg Apples (e.g. Boskop or Elstar )
  • 2 EL Cornstarch
  • 4 tablespoons + 150 g sugar
  • 330 ml lemonade
  • something + 100 g soft butter
  • Salt
  • 2 Eggs (Gr. M)
  • 150 g flour
  • 1 TL baking powder
  • Baking paper
105 minutes
very easy
1.
Peel, quarter, core and cut the apples into wedges. Mix the starch, 4 tablespoons of sugar and 40 ml of lemonade until smooth. Bring 250 ml lemonade to the boil. Stir in the starch and bring to the boil again. Simmer for 2-3 minutes.
2.
Add apple wedges, remove pot from heat.
3.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Grease a tart pan with a lifting base (26 cm Ø). Mix 100 g butter, 150 g sugar and a pinch of salt until creamy. Stir in eggs one at a time.
4.
Mix the flour and baking powder and stir into the butter and sugar cream with 4 tablespoons of lemonade.
5.
Smooth the dough in the mold and spread the apple compote on it. Bake the cake in the hot oven on the lowest rack for about 40 minutes.
6.
Reduce the oven temperature (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Cover the cake with baking paper if necessary. Approx. Bake for another 30 minutes. Remove and let rest in the mold for about 10 minutes.
7.
Carefully lift out of the pan and let cool down.
1 piece approx:
  • 270 kcal
  • 4 g protein
  • 15 g fat
  • 29 g carbohydrates

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