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Hete appeltaart – 6 porties
Ingrediënten:
Boden:
450 g zandtaartdeeg-bakmengeling
Beleg:
500 g appelen, geschild, ontpit en jn gesneden
5 ml (1 TL) kaneel, gemalen
50 g rozijnen
70 g poedersuiker
1 Prise gemalen kruidnagels
1 Prise gerapte muskaatnoot
Glazuur:
1 middelgroot ei, geklutst
20 g poedersuiker
Toebereiding:
1. Laat het apparaat op 200 °C/400 °F voorverwarmen.
2. Bereid het zanddeeg volgens de beschrijving op de verpakking.
3. Neem ¾ van het mengsel van het deeg en rol het in een bakvorm (23 cm diameter) uit.
4. Maak van het resterende vierde van het deeg een rol.
5. Snijd het deeg van de rol in langwerpige repen van ca. 1 cm breedte.
6. Vermeng de ingrediënten voor het beleg.
7. Doe de vermengde ingrediënten voor het beleg op de uitgerolde deegbodem.
8. Leg de deegrepen in roostervorm over het beleg.
9. Strijk de deegrepen in met het geklutste ei.
10. Strooi de poedersuiker over de deegrepen die met ei werden ingestreken.
11. Plaats de bakvorm in het apparaat.
12. Laat de cake gedurende ca. 20 tot 35 minuten bakken.
Serveer de hete appeltaart met ijs of slagroom.
02238_DE-GB-FR-NL_V11.indb 60 19.01.10 09:29
60


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