Here is a small recipe output from behind the fagots, a recipe a little bit forgotten and done this fall, with the first apples of the garden. This apple tart is not a tart like the others, it is a reminder that those who went to the Low Countries know well, and I have to say that this appeltaart with me ever since our return from a trip to Amsterdam with the Mister. At the same time during this trip we had rather cold (see cold, for a month of march) then, there was often a good excuse to sit in a café and enjoy a good share of apple pie with whipped cream (band of gourmands, will !). This time I wanted to find the taste and texture of the appeltaart, but in a version that is vegan, with or without whipped cream of coconut.

I had also wanted to take the time in the realization of this recipe and ask me a few to photograph for the preparation of the pie, which is an exercise a bit different from what I usually do but I enjoyed (ok even if the camera was covered in flour and I have spent three leaden clean, but that’s another story !), so I hope you’ll like it too.

Appeltaart, apple pie {vegan}

For 1 pie Save Print Ingredients

  • 1 kg 1/2 of apples
  • 60 g of raisins
  • 1 tablespoon of cinnamon
  • 2 tablespoons of brown sugar
  • The juice of a lemon
  • 1 tablespoon of cream of rice (flour cooked)
  • FOR THE DOUGH
  • 380 g whole wheat flour
  • 225 g of margarine plant
  • 140 g of sugar full
  • 3 tablespoons of plant milk
  • 1 pinch of vanilla powder
  • 1 pinch of salt

 

Preparation

  • Prepare the dough by sanding by hand or the robot equipped with a sheet, the flour, the sugar, the margarine, the salt and the vanilla. Then add the milk gradually and work to form a smooth paste. Make a ball and refrigerate 30 minutes.
  • Preheat the oven to 180° by the sole.
  • During this time, cut the apples into cubes and citronnez and then mix it with the cinnamon, sugar, raisins and cream of rice and pour on the pastry.
  • Lower the rest of the dough and then cut out strips of 2 cm wide and arrange them nicely on top.
  • Solder the contour of the dough with a fork and then cut off the excess with a knife.
  • Sprinkle the pie with 1 tablespoon of brown sugar.
  • Bake for 20 minutes at 180° then lower the oven to 170° and cook for 40 more minutes.

 

Written by Doc

Leave a Reply

Your email address will not be published. Required fields are marked *