This glorious tasty easy to make wholemeal spelt apple tart looks amazing & is pretty tasty too! My dad likes his flavours plain & simple but you could jazz it up a bit, by adding raisins, cinnamon or almond flakes or whatever you like,…it is up to you! 🙂
This is a more healthy dessert apple tart, using yeast. Check it all out:
Easy as pie, like you all say! 😉
Recipe: For 1 larger apple tart
200 gr wholemeal spelt flour
100 gr unsalted butter on room temperature
25 gr fresh yeast
1 egg white, shaken loose with a fork
home-made unsweetened apple sauce, for the base of the tart. How to make it? I explain it later on!
2 juicy apples, Unpeeled, cored, cut up finely in thinner wedges, see pictures, these thinly sliced apples will top the home-made apple sauce, for decoration!
1. First, make your home-made apple sauce ( appelmoes in Dutch! ). Unpeel but core a few apples. Stew them together with a bit of water until they become an apple sauce, like a sort of mousse. My father didn’t sweeten them at all, it is only sweetened with the apples themselfs. Stir often & lower the heat if you need to. Set aside.
2. Take a fitted bowl & ad fresh yeast. Add enough lukewarm water to it, to resolve it completely. This is about 1/2 glass. Whisk it all loose. Let it stand for a few minutes. Take a larger bowl & add spelt flour. Make a well in the center. Break the egg in here. Add resolved yeast & water too. Slowly, mingle egg & yeast-water mix into the dough, like with bread making. Incorporate it all together & finally, add the butter. Knead it all into the dough. Knead well & form a bread like dough. Place it into a bowl & cover it with plastic foil. Leave to rise for about 30 minutes in a warm place.
3. Preheat your oven to 180° C ( 350 F ) for 10 minutes. Smear your tart tin in with butter but if you use a silicon tart form, you do not need to do that! 😉 Add a bit of spelt flour too. Take your risen dough & roll it all out to fit your tart shell. The dough must be, over the edges of your tart shell. Push the dough good into the tart shell. My father had a bit of dough left & he used it again for a thicker crust, see pictures above! I wouldn’t do that, it is just a bit too thick for me & it is just plain yeast dough flavour! It is best to use a tart shell with a loose bottom, for easier use after baking. Prick the tart dough bottom with a fork. Spread your cooled home-made apple sauce over here & arrange your thinly sliced apple pieces all on top of it. You arrange it just like you want to,…You can be creative here,…or not! 😉 Finally, brush the whole tart, including apple slices & tart shell with beaten eggwhite, to give it a lovely shine! Bake your tart for about 30 minutes. Take it out of the oven & leave it in the baking tin for about 10 minutes. Carefully remove the loose bottom & place the warm tart on a wire rack to cool down completely! Enjoy!
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