Apple Cake Tart with Raspberries

La Place has published a cookbook: Huisgemaakt. With this book, you can put your homemade La Place dishes on the table in no time. For example, try this apple cake tart with raspberries. 

The Perfect Apple

“Jonagold is an originally American apple that arrived on Dutch soil in the 1960s. It came, it saw and it conquered, because the Jonagold has been impossible to imagine life here without ever since. Alongside the Elstar, this fruit has grown into one of our most popular apples. It combines the fresh, sweet taste of the Jonathan with the excellent baking properties of the Golden Delicious. Because of the juicy apples, the apple cake dries out much less quickly than a regular cake.”

Method

1 Prepare the cake batter and the hard sweet pastry according to the basic recipe.

2 Preheat the convection oven to 160°C. Using a rolling pin, roll out the hard sweet pastry on a floured work surface into a round sheet 30 cm in diameter and 3 mm thick. Line the tart tin with the hard sweet pastry. Trim the edges with the back of a knife.

3 Mix the sugar with the custard powder and cinnamon in a bowl. Peel the apples, cut them in half and remove the cores.

4 Purée the raspberries in a blender or with a stick blender until smooth. If necessary, add a teaspoon of water to make puréeing easier. Then spread the puréed raspberries over the base of the pastry-lined tart tin. Spoon the cake batter into the piping bag. Divide the cake batter over the raspberry purée and place the apple halves on top, rounded side up. Sprinkle with the cinnamon sugar.

5 Bake the tart in the oven for 45 minutes, until done.

Title: Huisgemaakt
Author: La Place
Publisher: Fontaine Uitgevers