Our early dessert apples were ripe in the garden. These small and super sweet or sour (ours are also really really green) apples have to be used quite quickly. Ours are always just there for a week and the are not for storing... so you have to think every day again what to do with a least a kilo of apples. We also cook apple sauce from them, but this year, one evening I made a tart for dinner.
- Preheat the oven to 180° circulating heat/200° top and bottom heat.
- Put all the ingredients in a bowl and mix them very well. The dough is done. Put it in the tart mold with parchment paper. (I use the paper here because everything is very soft and even with greased mold, cake can get stuck)
- Now you have to cut the apples into pieces and place them on top of the dough. With early dessert apple, the shape doesn't matter at all, because they will all loose their shape and make a layer. You could bake it right now, but I added a topping for being special: crumbles with whole almonds. An easier and even faster variation is mixing a little bit or honey and rolled oats. They become very crispy in the oven.
- Bake it for 30 minutes. The bottom of the tart will not be crispy because of the juice of the apples.
For being even more special, serve it warm with some vanilla ice cream and an espresso.
Viel Spaß beim Nachbacken!
you need ...
50g brown sugar
1 dash salt
50g margarine (oder butter/oil)
3 Ts milk or water
apples as much as you want