Apple tart with cranberries

For 7 pieces
  • 250 g Apples + 1 small red-peeled apple to decorate
  • 1 EL + 60 g butter or margarine
  • 3 tablespoons + 40 g sugar
  • 2 Eggs (size M)
  • 1 Parcel Bourbon vanilla sugar
  • 80 g flour
  • 30 g ground hazelnut kernels
  • 200 ml dry red wine
  • Juice of 1 orange
  • 200 g thickened wild cranberries
  • fat and flour
60 minutes
light
1.
Peel 250 g apples and grate them down to the core. Melt 1 tablespoon of fat, add apples and 2 tablespoons of sugar, sweat for 3 minutes and refrigerate. Separate eggs. Mix 60 g fat, 40 g sugar, vanilla sugar and egg yolks with the whisk of the hand mixer until creamy. Mix the flour and nuts. Beat egg whites until stiff. Fold the apples, flour mixture and egg whites alternately into the egg mixture. Grease timbale molds (100 or 125 ml content), sprinkle with flour and fill 3/4 of the way with the batter. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-35 minutes. Reduce the red wine by half, pour in the orange juice and stir in the cranberries. Wash 1 apple, rub dry. Cut 3/4 of the apple into slices, 1/4 into cubes. Bring 4 tablespoons of water to the boil in a pan, dissolve 1 tablespoon of sugar in it and steam the apple slices and cubes for about 3 minutes while turning. Take out and drain. Take cake out of the oven,Let it cool down a bit and top it out of the mold. Serve the cake with cranberries and decorate with apple slices and cubes
2.
For 8 pieces:
1 piece approx .:
  • 280 kcal
  • 1170 kJ
  • 4 g protein
  • 12 g fat
  • 36 g carbohydrates

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