From the Anchor Yeast Kitchen
Bavarian Apple Tart
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 1 Bavarian Apple Tart
easy
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By
Anchor Yeast Kitchen
This Bavarian Apple Tart recipe is a slight deviation from what some may be used to with the apples decorating the top rather than stewed inside the bake. A dusting of sugar and cinnamon adds a rustic look and a sweet spicy taste.
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Dough
240
g
Cake flour
( 2 x 250 ml / 2 cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
5
ml
Cinnamon
( 1 tsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
60
ml
Warm milk
( ¼ cup )
250
ml
Cold water
( 1 cup )
2
Large eggs, beaten
Topping
4
Large red / green apples, cut into quarters
30
ml
Lemon juice
( 2 tbsp )
60
ml
Sugar ( 4 tbsp ), mixed with
5
ml
Cinnamon
( 1 tsp )
Icing sugar, to dust
Method
Mix the cake flour and all the dry ingredients. Rub the margarine into the flour mixture. Add the Anchor Instant Yeast and mix through.
Mix milk, water and egg together and add the liquid to form a soft dough. Knead the dough well, until smooth and elastic.
Cover the bowl with lightly greased plastic and leave to rest for 20 minutes.
Knock the dough down and pour into a greased oven dish. Even out into the dish with a wet spatula.
Arrange the apple slices on top of the batter. Sprinkle with lemon juice and cinnamon sugar.
Cover with greased plastic and allow to rise in a warm place for 25 - 30 minutes.
Bake in a preheated oven at 180 ˚C / 350 ˚F for 25 - 30 minutes.
Dust with icing sugar and serve with creme fraiche or ice cream.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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