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Appeltaart, fijn
Ingrediënten voor ongeveer 12
porties:
Deeg:
150 g margarine of boter
150 g suiker
1 pakje vanillesuiker
3 eieren
Sap van 1/2 citroen
150 g bloem
1/2 theelepel bakpoeder
Beleg:
650 g appels
Poedersuiker of abrikozenconfituur
Bereiding:
1. Klop de margarine of de boter romig
met de suiker en de vanillesuiker. Meng
de eieren er één voor één doorheen.
2. Doe het bakpoeder bij de bloem,
voeg het citroensap toe, en roer alles
dooreen. Doe het deeg in een ingevette
springvorm (C 26 cm).
3. Schil de appels, snij ze in vier
stukken en verwijder het klokhuis. Maak
een insnijding in de bovenkant, druk ze
met de bolle kant naar boven lichtjes in
het deeg en bak ze goudgeel.
4. Laat de taart even afkoelen. Bestuif
ze vervolgens met poedersuiker of
bestrijk ze met abrikozenconfituur.
Instelling:
c \ Taart/cake \ Appeltaart \ Fijn
"Hetelucht plus"
Temperatuur: 150-170 °C
Inschuifniveau: 2de van onderen af
Baktijd: 55-65 minuten
"Boven-onderwarmte"
Temperatuur: 160-180 °C
Inschuifniveau: 2de van onderen af
Baktijd: 55-65 minuten
Taart
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