Apple tart with crumble base<\/p>\n","protected":false},"featured_media":14462,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[184,217],"class_list":["post-14457","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pastry-shop-confectionery","rezepte_cat-patisserie"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"20","ausbeute":"
pieces of 75 g,
\n\u00d8 7.5 cm<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"50 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"25 minutes\/175\u00b0C","optional_label":"","optional":""},"nahrwerte":{"energiewert":"993 kJ\/237 kcal;","fett":"9.2 g, of which saturated 3.6 g;","kohlenhydrate":"35 g, of which sugars 29 g;","eiweiss":"2.5 g; salt 0.14 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Apples for Tarte Tatin","rez_infos":[{"rez_weight":"1050","rez_weight_unit":"g","rez_value":"
apples, tart, bake-stable (e.g. Boskoop or Elstar), thinly sliced<\/p>\n"},{"rez_weight":"270","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"}],"bottom_description":""},{"rez_heading":"Crumble mixture","rez_infos":[{"rez_weight":"115","rez_weight_unit":"g","rez_value":"
butter, soft<\/p>\n"},{"rez_weight":"125","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"150","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"130","rez_weight_unit":"g","rez_value":"
almonds, white, ground<\/p>\n"},{"rez_weight":"3","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"6","rez_weight_unit":"g","rez_value":"
ginger, fresh, finely grated<\/p>\n"},{"rez_weight":"6","rez_weight_unit":"g","rez_value":"
lemon zest, fresh, finely grated<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Crumble mixture","hers_description":"
Process all ingredients into a crumbly mixture (crumble).<\/p>\n","hers_images":false},{"hers_heading":"Baking crumble bases","hers_description":"
Distribute the prepared crumble mixture evenly into silicone molds (8 cm \u00d8, 3 cm height). Press the mixture flat using an object that matches the diameter of the mold.<\/p>\n
Baking time: approx. 25 minutes
\nBaking temperature: 175\u00b0C (convection oven)
\nLeave the crumble bases to cool completely.<\/p>\n
Tip: The bases can be baked in the same molds as the apples, since time and temperature are identical.<\/p>\n","hers_images":[{"hers_image":14458}]},{"hers_heading":"Preparing and baking the apples","hers_description":"
Peel and core the apples and cut into thin slices.<\/p>\n
Melt the sugar to a golden brown caramel. Melt the sugar into a golden brown caramel. Immediately pour it into the silicone molds and cover the bottom completely. Place approx. 70 g of apple slices tightly and overlapping on top of the caramel in each mold. Press down firmly \u2013 the apples will lose volume while baking.<\/p>\n
Baking time: approx. 25 minutes
\nBaking temperature: 175\u00b0C
\nLet the molds with the baked apples cool completely.<\/p>\n","hers_images":[{"hers_image":14459}]},{"hers_heading":"Finishing","hers_description":"
Place the cooled crumble bases on top of the baked apples and press down slightly. Then carefully invert the molds so that the apple layer ends up on top.<\/p>\n","hers_images":[{"hers_image":14460}]},{"hers_heading":"Glaze (optional)","hers_description":"
When unmolding, some caramel-apple juice will escape. Collect it and mix with neutral cold jelly at a ratio of 1 : 2. Glaze the tarts with this jelly mixture.<\/p>\n","hers_images":false},{"hers_heading":"Presentation","hers_description":"
Place the tarts on small plates or mini cake boards, as a little juice may still seep out after unmolding.<\/p>\n","hers_images":[{"hers_image":14461}]}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n