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21
Appeltaart, fijn
Totale bereidingstijd: 90–100 minuten
voor 12 stukken
Ingrediënten deeg
150 g boter
150 g suiker
1 pakje vanillinesuiker
3 eieren
Sap van ¹/₂ citroen
150 g meel
¹/₂ theelepel bakpoeder
Ingrediënten beleg
750 g appels
Voor het bestrooien of bestrijken
Poedersuiker of abrikozenconfiture
Accessoires
Springvorm
26 cm
Bereiding
Roer de boter, de suiker, de vanilline‐
suik
er tot er een crèmige massa ont‐
staat. Roer de eieren er afzonderlijk
doorheen.
Roer het citroensap door het meel
waar
door u het bakpoeder heeft ge‐
mengd. Strijk het deeg uit over de inge‐
vette springvorm.
Schil en vierendeel de appels. Verwijder
de klokhui
zen. Snijd de bovenkant in en
druk de stukjes met de gewelfde kant
naar boven licht in het deeg. Bak de
taart goudgeel.
Bestrooi de taart na het afkoelen met
poedersuik
er of met omgeroerde abri‐
kozenconfiture.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Taart/cake \ Appeltaart, fijn
Programmaduur: ca. 60 minuten
Alternatieve instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 150–170 °C
Niveau: 1e van onderen
Bereidingstijd: 55–65 minuten
-
Ovenfunctie: Magnetron + Hetelucht
plus
Vermogen/temperatuur: 80 W + 160 °C
Niveau: 1e van onderen
Bereidingstijd: 45–55 minuten
-
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 160–180 °C
Niveau: 1e van onderen
Bereidingstijd: 55–65 minuten
Tip
U kunt de appels ook in kleine blokjes
snijden en door het deeg roeren.
Smaakt ook heerlijk met 500 g zure ker‐
sen, bosbessen of abrikozen.
21


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