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Taart/cake
24
Fijne appeltaart
Bereidingstijd: 95minuten
Voor 12stukken
Voor de vulling
500g appels, zurig
Voor het deeg
150g boter | zacht
150g suiker
8g vanillesuiker
3eieren, grootteM
2eetlepels citroensap
150g tarwemeel, type405
½theelepel bakpoeder
Voor de vorm
1theelepel boter
Voor het bestuiven
1eetlepel poedersuiker
Accessoires
Rooster
Springvorm, 26cm
Zeef, fijn
Bereiding
Schil de appels en snijd ze in vieren.
Snijd de appels aan de bolle kant om
de 1cm in, vermeng ze met citroensap
en zet ze apart.
Vet de springvorm in.
Roer de boter, de suiker en de va-
nillesuiker in ca. 2minuten tot een crè-
mige massa. Roer de eieren er één voor
één door (elk ei daarbij ½minuut apart
doorroeren).
Schuif het rooster in de oven. Start het
automatische programma of verwarm
de oven voor.
Vermeng het meel met het bakpoeder
en de andere ingrediënten.
Verdeel het deeg gelijkmatig over de
springvorm. Druk de appels met de bol-
le kant naar boven zacht in het deeg.
Zet de springvorm in de oven en bak de
taart goudgeel.
Laat de taart 10minuten in de vorm.
Haal de taart daarna uit de vorm en laat
deze op het rooster afkoelen. Bestrooi
met poedersuiker.
24


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