Apfel – Coconut & Vanilla

Apfel & Vanille Madeleines mit brauner ButterApple, Brown Butter & Vanilla Madeleines

Madeleines sind so eine heikle Sache. Ich liebe sie. Und sie sind einfach zu machen. Sie sind auch sehr lecker. Aber meistens nur am Backtag, vielleicht noch am Tag danach. Anschließend sind sie trocken, hart, einfach nicht mehr lecker. Mein Gebäck sollte sich aber schon ein paar Tage halten. Das erwarte ich schlicht und einfach. Ich backe nicht nur für einen Tag (außer es kommen natürlich Gäste).

Ich war schon von vielen Madeleines begeistert. Die Begeisterung legte sich schnell. Bis ich diese hier ausprobiert habe. Sie schmecken nicht nur einfach ganz toll nach den verwendeten Zutaten, also Äpfel, der Vanille und der gebräunten Butter, nein sie halten sich auch noch mehrere Tage in einer Blechdose. Dabei bleiben sie immer schön saftig und aromatisch. Ich habe mein Rezept gefunden!

Schwierig wird es wohl, wenn ich mich nach Madeleines ohne Obst sehne. Aber das dürfte im Herbst zu verhindern sein. Es gibt ja noch Birnen, Quitten und im Notfall könnte man auch ein bisschen Kürbisfleisch in die kleinen Küchlein schmuggeln.

Ich habe mich bei diesem Rezept mehr oder weniger an die Angaben gehalten, und es nur auf glutenhaltige Zutaten umgemodelt. Ich habe es von dem wundervollen Blog von Aran – Cannelle et Vanille. Sollte man also unter eine Glutenunverträglichkeit oder Zöliakie leiden, ist dieser Blog eine sehr gute Anlaufstelle für Rezepte. Ansonsten ist er immer wieder schön anzuschauen.

Vor einem Jahr: Churros

Apfel & Vanille Madeleines mit brauner Butter

nach einem Rezept von Cannelle et Vanille

ergibt ca. 20 Madeleines

Apfelmus aus dem Ofen:

Zutaten:

3 Äpfel, geschält, entkernt und in 2 cm Würfel geschnitten
1 Vanilleschote, aufgeschlitzt und Mark entfernt
1 EL Butter
1 EL heller Rohrzucker

Alles in einer Auflaufform vermengen und bei 180° C im Ofen 20-25 Minuten backen. Die Vanilleschote entfernen und pürieren.

Madeleines:

Zutaten:

100 g Butter
130 g Weizenmehl
1 TL Backpulver
1 Prise Salz
2 Eier
125 g heller Rohrzucker
Apfelmus von oben

Die Butter in einem kleinen Topf bei mittlerer Hitze schmelzen, bis sie anfängt zu bräunen und nussig duftet. Zur Seite stellen und abkühlen lassen.

In einer kleinen Schüssel Mehl, Backpulver und Salz mischen.

Die Eier mit dem Zucker auf hoher Stufe schlagen, bis die Masse dick ist und eine helle Farbe aufweist. Das Mehl hinzufügen und unterrühren. Die braune Butter mit dem Apfelmus unterrühren. Die Schüssel mit Frischhaltefolie abdecken und 2 Stunden kühl stellen (ich hab die Sache etwas abgekürzt, da Platzmangel herrschte. Ging auch so).

Den Ofen auf 180° C vorheizen.

Falls man keine Silikonform benutzt, die Madeleineform einfetten. Den Teig in die Mulden füllen und 10-15 Minuten backen, bis sie goldbraun sind.

Noch 5 Minuten in der Form auskühlen lassen, dann auf ein Abkühlgitter legen. Die nächste Ladung backen.

Madeleines are a delicate thing. I love them and they are super easy to bake. Also they are delicious. But mostly only on the day they are baked, maybe the day after. After that they are dry, hard, just not delicious anymore. But my baked goods should last for a few days. That are just my expectations. I’m not baking things for only one day (except guests are expected).

I already was enthusiastic about many madeleine recipes. But that was gone soon. Until I tried these sweet little gems. They are perfectly delicious! They combine the taste of the apples with the vanilla and the brown butter. AND they are lasting several days in a cookie jar. Whilst that, they are keeping moist and aromatic. I found my recipe!

It will be different finding a recipe, without fruit, although. But this won’t be necessary in autumn, since there still can be used pears, quinces and even some pumpkin puree.

I found this recipe on the wonderful blog from Aran – Cannelle et Vanille. I just changed the recipe into one with gluten. So if you are suffering under celiac disease, this blog should be one of your favourite sources for recipes. Besides it is just a beautiful blog.

One year ago: Churros

Apple, Brown Butter & Vanille Madeleines

source: Cannelle et Vanille

yield: about 20 madeleines

Roasted Apples:

Ingredients:

2 small apples, peeled, cored and cut into 2 cm cubes
1 vanilla pod, split and seeds scraped
1 Tbsp light brown sugar
1 Tbsp butter

Combine the ingredients in a baking dish and bake for 20-25 minutes at 180° C. Remove the vanilla pod and puree it.

Madeleines:

Ingredients:

100 g butter
130 g plain wheat flour
1 tsp baking powder
a pinch of salt
2 eggs
125 g light brown sugar
pureed apple mixture from above

Melt the butter in a small saucepan over medium heat, until it begins to brown and smells nutty. Set aside to cool.

In a small bowl combine the flour, salt and the baking powder.

Whip the eggs and the sugar on high speed, until light and thick. Add the flour and mix briefly until combined. Add the brown butter and the apple puree and mix until combined. Cover the bowl with plastic wrap and chill for two hours (I shortened this step, since I hadn’t the possibilities. Worked fine though.).

Preheat the oven to 180° C.

Spoon the batter into the madeleine pan (if you are using a non-silicone pan, don’t forget to butter it).

Bake the madeleines for 10-15 minutes, until golden brown. Let them cool in the pan for 5 minutes, then transfer to a cooling rack. Bake the next batch.

Apfel Galette Apple Galette

Update: Für das deutsche Rezept nach unten scrollen!

Some time ago I already introduced you to an apple tart. Which is very good indeed.

This is another apple tart, but the dough is folded like a galette and you can bake it freestyle without a baking pan, so I called it an apple galette. So no mix-ups possible. Also it’s a totally different kind of a „tart“.

I adapted the recipe from one of my all time favourite sites Smitten Kitchen. There it’s called the „simplest apple tart“, but I wouldn’t emphasize that, cause really my favourite apple pie is the simplest. But that’s another story. So this galette is a bit of work, but easy. And it rewards you with a thin and flaky, buttery, tender crust and apples, which are soft, but yet firm. And it looks like the perfect food. It’s a „wow-dish“. I would have tried it and bring it along somewhere, but after a blink or two it’s gone.

So this is my new favourite apple tart/galette. Following my favourite apple pie, which is a melt in the mouth, too. Really I love baked or fried apple dishes. As long as the apples aren’t to firm, because I really do not like apples.

Yeah, you’ve read right. I never ever eat an apple. I didn’t even liked them a kid. It’s not the taste, because as you see I like it in cakes, pies, tarts and yes apple fritters, as well as apple compote (but without bits) and of course apple juice. I’m only not befriend with the consistency of apples. And how it sounds when you bite into them. That gives me a chill. And if you now think this aversion is impossible and freaky, listen… I’ve already met one person, which has the same aversion as me. Apple juice yes and other product without fruit bits yes, raw apples no!

Vor einem Jahr: Blätterteigtarte mit Wurzelgemüse

Apfel Galette

nach einem Rezept von Smitten Kitchen

ergibt: eine 28 cm Galette

Zutaten:

Für den Teig:

150 g Mehl
1/2 TL Zucker
1 Prise Salz
140 g Butter, gewürfelt
3 EL kaltes Wasser

Für die Füllung:

1 kg saure, feste Äpfel = 5-6 Stück
2 EL Butter, geschmolzen
5 EL Zucker

Alle Zutaten für den Teig, bis auf das Wasser verkneten. So viel Wasser tröpfchenweise zugeben bis der Teig zusammenhält. Zu einer Scheibe formen und in Frischhaltefolie verpackt 30 Minuten kühlen.

Währenddessen die Äpfel waschen, schälen und entkernen. In Viertel schneiden und die Viertel in dünne Scheiben, dabei die gescheibelten Viertel nicht auseinandernehmen. Sie kommen am Stück auf den Teig.

Den Ofen auf 180° C vorheizen.

Den Teig ausrollen, bis er 35 cm Durchmesser hat. Der Teig ist dann sehr dünn, das ist normal.

Wenn ihr ohne Form backt, dann transportiert ihr den Teig jetzt zu einem Backblech mit Backpapier.

Ich habe eine Tarteform benutzt und das geht so: Einen Kreis aus Backpapier ausschneiden der etwas größer ist als die Form. Die Form und den Rand damit auslegen. Den Teig in die Form legen, er hängt dabei über den Rand.

Die Apfelviertel auf den Teig legen. Verwendet ihr eine Tarteform belegt ihr den ganzen Teig in der Form damit. Wenn ihr es auf dem Blech macht, lasst einen Rand von etwa 7 cm. Den Rand zurück auf die Galette legen, ab und zu muss er dazu gefaltet werden.

Die geschmolzene Butter über den Rand streichen. 2 EL Zucker über den Rand streuen, die anderen 3 EL über die Äpfel.

40-45 Minuten backen, bis die Galette goldbraun ist.

Auskühlen lassen und genießen! Schmeckt aber auch sehr gut, wenn sie noch lauwarm ist.

Some time ago I already introduced you to an apple tart. Which is very good indeed.

One year ago: Puff Pastry Tart with Root Vegetables

Apple Galette

adapted from Smitten Kitchen

yields: one 28cm galette in diameter

Ingredients:

For the dough:

150g flour
1/2 tsp. sugar
1 pinch of salt
140g butter, just softened, cut into cubes
3 Tbsp. cold water

For the filling:

1kg apples (tart and firm) = 5-6 apples
2 Tbsp. butter, melted
5 Tbsp. sugar

Mix the ingredients for the dough, except the water and knead with the dough hook of your stand mixer. Dribble in the cold water, until the dough comes together. Maybe you don’t need the whole 3 Tbsp. of the water. Roll it into a ball, flatten it and wrap it into foil. Refrigerate for at least 30 minutes.

In the meantime, wash, peel and core the apples. Cut into quarts and cut the quarts into thin slices. Do not separate the sliced quarts! Keep them together, so you can put them on the dough as an unit.

Preheat the oven to 180°C.

Melt the butter, if you haven’t done it yet. In the meantime, roll out the refrigerated dough, either on a floured surface or (as me) between two pieces of foil. It should be about 35 cm in diameter. The dough will be very thin. That’s right.

If you are working freestyle transport the dough to your baking sheet, which is already lined with parchment paper.

I bake it in a tart pan, because it is easier to transport and it looks like a freestyle galette, too. For that I am cutting a circle slightly bigger than the pan out of parchment paper and line the bottom of the pan, as well as the rim with it. Now line the pan with the dough. It will hang out over the pan, which is alright.

Now lay the sliced the apple quarts on the dough. Cover the whole dough with them in the tart pan. If you are doing it freestyle, leave a rim of about 7cm. Fold the overhanging dough back over onto the galette. Crimp the edges every now and then.

Brush the melted butter over the edges. Sprinkle two tablespoons of sugar over the edge and the other 3 tablespoons over the apples.

Bake in the center of the oven for about 40-45 minutes, until the edges are golden brown.

Remove the tart from oven. Let it cool.

Very delicious, when still slightly warm.

Tipp: If you forgot to refrigerate the dough, before rolling it out. Chill it after rolling out, before you layer it with the apples. The chilling step is necessary, because otherwise the dough would be too soft for baking and would not hold its shape. Although it would be wiser to chill it before rolling it out (it’s very soft then indeed and sticks to the foil).

Kürbis-Apfel-SuppeWinter Squash-Apple-Soup

Update: Für das deutsche Rezept nach unten scrollen!

8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this squash-apple-soup helps. And it’s fast and easy done. Especially if you are using a squash, that softens in minutes.

We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a red kuri squash. red kuri squash softens fast, too, taste delicious and the best: you don’t need to peel them!

The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a squash soup. Because of the apple it’s a whole new soup. Something special.

Make a large batch. Double the recipe below, so you have more soup the next day.

Vor einem Jahr: Apfeltarte

Kürbis-Apfel-Suppe

für 3-4 Personen

700 g Kürbis
200 g Zwiebeln
1 Apfel
1 EL Butterschmalz
1 EL Zucker
Meersalz
weißer Pfeffer
3 EL Weißweinessig
400 ml Gemüsebrühe
Kürbiskernöl (optional)
4 Scheiben Sauerteigbrot

Den Kürbis in Viertel schneiden, die Kerne entfernen und schälen (außer es ist ein Hokkaido). In dünne Scheiben schneiden. Die Zwiebeln schälen und hacken. Den Apfel ebenfalls schälen, das Kerngehäuse entfernen und achteln. Die Achtel in dünne Scheiben schneiden.

Das Butterschmalz in einem Topf schmelzen, die Zwiebeln zugeben und 2 Minuten andünsten. Kürbis, Apfel und Zucker zugeben und weitere 2 Minuten andünsten. Essig, Brühe und 500 ml Wasser dazugeben. Kochen bis Kürbos und Apfel weich sind.

Die Brotscheiben toasten.

Die Suppe pürieren und mit Salz und Pfeffer würzen.

Die Suppe mit Kürbiskernöl beträufeln und mit dem Brot servieren.

8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this pumpkin-apple-soup helps. And it’s fast and easy done. Especially if you are using a pumpkin, that softens in minutes.

We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a hokkaido. Hokkaido’s soften fast, too, taste delicious and the best: you don’t need to peel them!

The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a pumpkin soup. Because of the apple it’s a whole new soup. Something special.

Make a large batch. Double the recipe below, so you have more soup the next day.

One year ago: Apple Tart

Squash-Apple-Soup

Serves 3-4

700 g squash
200 g onions
1 apple
1 Tbsp butter
1 Tbsp. sugar
salt
white pepper
3 Tbsp. white wine vinegar
400 ml vegetable broth
pumpkin seed oil for drizzling (optional)
4 slices of sourdough bread

Cut the squash into quarters. Remove the seeds and peel it, if not using a red kuri. Cut into thin slices. Peel and chop the onions. Peel the apple and divide into eight pieces. Remove the core. Cut the apple pieces into thin slices.

Melt the butter in a medium pot. Add the onions and braise lightly for 2 minutes. Add squash, apple and sugar and braise again two minutes. Season with salt and pepper. Add the vinegar, broth and 500ml water. Cook until the squash and apples are softened (they are done, if you can mash them with your wooden spoon). It took 5 minutes for me, but depending on the sort of the squash it can take up to 20 minutes.

Toast your slices of bread in the toaster.

Puree the soup with an immersion blender. Eventually season again with salt and pepper. Serve the soup and drizzle with some pumpkin seed oil. Eat with toasted sourdough bread.

Tomaten und ÄpfelTomatoes and Apples

Update: Für das deutsche Rezept nach unten scrollen!

Summer ending and autumn beginning. That is what tomatoes and apples are standing for, right now. That is how I feel. I’m yearning for the warm summer air and long nights, but I also like when it rains all day and the sky is cloudy. It’s a good excuse to cozy up and eat meals, that warm from inside. And it’s a good excuse to drink glühwein, yet. Yeah, I already had my first some days ago…

For enjoying the last summer bits and preserving it until autumn and winter, make some good old homemade pasta/pizza sauce and can it. It’s a bit of work chopping all the tomatoes, but the rest is just easy going. And there’s definitely no need to peel the skin off them! I made sauce of 2 kilos of tomatoes and it looked a lot in the pot. But afterwards it ended in 5 jars. That’s good, don’t get me wrong. But if you have access to a lot tomatoes, don’t be shy or scared of the amount, you will be rewarded with a lot of yummy pasta sauce, that will bring you through the summer-less seasons.

For enjoying the first autumn bits, I give you a simple apple compote on the way, which can be spiced up with your favourite spices or made with additionally pears. This compote is just perfect as a topping on arroz con leche, creams or the flan tart, I will post next time. It can also used as a filling for a sweet snack made of puff pastry or enjoyed with pancakes. Make a lot, it disappears fast!

Diese Rezepte sind nur Richtlinien. Lasst Zutaten weg oder fügt andere hinzu, wenn ihr möchtet.

Wenn ihr Pastasauce einmachen wollt, müsst ihr vorher die Gläser und Deckel sterilisieren. Hier gibt es gutes und sehr witziges Video darüber und wie man ganze Tomaten einmacht.

Selbstgemachte Pasta Sauce

Zutaten:

2 kilo reife Tomaten, gewaschen und gehackt
5 mittlere Zwiebeln, fein gehackt
3 Knoblauchzehen, fein gehackt
Meersalz, Pfeffer
frische Kräuter, wie Basilikum Thymian, Oregano, Salbei, Minze, Rosmarin
Olivenöl

In einem großen Topf einen großzügigen Schuss Olivenöl erhitzen. Zwiebeln und Knoblauch dazu, 1-2 Minuten andünsten, aber nicht braun werden lassen. Die gehackten Tomaten dazu und köcheln bis alles weich und sämig wird. Das dauert etwa 20-30 Minuten. Währendessen die Kräuter hacken.

Wenn du die Sauce einmachen willst, jetzt die Gläser und Deckel vorbereiten und auf ein sauberes Geschirrtuch legen.

Mit den Kräutern, sowie Salz und Pfeffer abschmecken.

Während die Sauce noch heiß ist, in die Gläser füllen. Aufpassen dass die Ränder sauber sind! Gut verschrauben und abkühlen lassen.

Apfelkompott

4 säuerliche Äpfel
1 Vanilleschote, Mark herausgekratzt
1 Sternanis
50 ml Wasser
50 g Zucker

Die Äpfel entkernen und in kleine Würfel schneiden. Äpfel, Zucker, Vanilleschote und -mark, Sternanis und Wasser in einem Topf erhitzen. Köcheln lassen, bis die Äpfel zerfallen sind oder sich leicht mit einem Löffel zerdrücken lassen, etwa 10-15 Minuten.

Die Gewürze entfernen und gleich verwenden oder im Kühlschrank aufbewahren. Innerhalb von 2-3 Tagen verbrauchen.

Note: That is just a guideline. Feel free to add and leave things, how you prefer it.

If you want to can the pasta sauce, you need clean jars with lids, that you’ve sterilized before. Here’s a really good and also funny video about sterilizing jars and canning whole tomatoes from The Bitten Word. They put it in a nutshell.

Homemade Pasta Sauce

2 kilos ripe tomatoes, unpeeled washed and chopped
5 medium onions, chopped
3 garlic cloves, chopped finely
salt, pepper
herbs, such like basil, thyme, oregano, sage, mint, rosemary; preferably fresh, otherwise dried
olive oil

In large pot heat a good splash of olive oil and add the onions and garlic. Cook a minute or two, but don’t let it brown. Add all the chopped tomatoes. Cook until tender and everything gets mushy. That takes about 20-30 minutes. Meanwhile chop your fresh herbs.

If you want to can your pasta sauce, prepare now the jars and lids. Place them on a dish towel.

After that, add the herbs to the sauce and season it with salt and pepper.

Now as the pasta sauce is still hot, fill your jars with the sauce. Make sure that the rims of the jars are clean, when you seal them with the lids. Let them cool.

Apple Compote

4 acidic apples
one vanilla bean, split open and seeds scraped
one small star anise
50 ml water
50 g sugar

Core the apples and cut them into small cubes (0,5×0,5cm). Heat a small saucepan. Add apples, sugar, vanilla bean and seeds, star anise and water. Let it simmer, until mushy or until you can mash the apples with your spoon easily. It takes about 10-15 minutes. Remove the spices, eat immediately or store in the fridge for 2-3 days.

ApfeltarteAppletart

Update: Für das deutsche Rezept nach unten scrollen!

Have I already told you about my autumn mood? Ok, ok I see… But the result amongst others is this delicious fabulous looking apple tart, which I adapted (another time) from Michel Roux great book Pastry (Ofenfrisch).

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

But back to the tart! Or what really is important…I bought a new kitchen machine! I always dreamed of a kitchen aid. And I’m still dreaming. Unfortunately I can not afford it as a student. But often I am upset about the hand mixer. Too less power, no hand free, because of helding the hand mixer, the yeast dough draws itself up the dough hooks (and nearly into the machine)… did I say I am upset? Sometimes I’m boiling with rage about this mixer. So last week surfing Amazon and bang! there was it! A kitchen machine, which got many many very good ratings AND cost a tenth than a kitchen aid. I didn’t hesitate long and ordered it.

But it came even better! I ordered it friday in the afternoon. I already thought „should have done it the day before, maybe then I would get it on Saturday and I can give it a try at the weekend“.

BUT Saturday afternoon – it was around five – Hermes was ringing the door and gave me my kitchen machine! And he was sorry, that he didn’t find the house in the morning to give it to me! I was just stunned… and very happy, because I just started to bake the apple tart. So the apple tart short crust was the first „experiment“ and it worked out very well.

The kitchen aid has to wait another two years until I’m earning my own (and enough) money to buy it. But until, I have a good solution for my baking feasts. If you have similar problems like me, I can heartly recommend you the Bosch MUM4405.

But now REALLY back to the appletart. As I just mentioned it is a short crust filled with a delicious apple-vanilla-compote, which is pureed and topped with thin sliced apples arranged overlapped in a circle. The recipe calles for a 24 cm (springform) pan and 300g dough. Just having a 26 (and 28) cm pan I made the full recipe of 450g dough and used the 26 cm one . But it would also be enough for a 28.
Roux makes a glaze for the apple topping. But mine turned out into caramel, because the 5 minutes he provides were too long. I tried to give the caramel onto the apples, but after one night it vanished into the tart 🙂 . I mention the glaze in the recipe below, if you want to try. But mine tasted very good without (or with absorbed caramel).

Apfeltarte

aus Ofenfrisch von Michel Roux

ergibt: eine Tarte, 28 cm Durchmesser

Zutaten:

für den Mürbeteig

250 g Mehl
150 g weiche Butter, in Stücken
1 TL Salz
1 Prise Zucker
1 Ei
1 EL kalte Milch

für den Belag:

6 Äpfel, etwa 850 g
1 Vanileschote, aufgeschlitzt
60 g Butter
80 g Zucker

Die Zutaten für den Teig zu einem homogenen Teig verkneten.

3 mm dick ausrollen.

Eine Spring- oder Tarteform mit dem Teig auskleiden. 20 Minuten kalt stellen.

The Ofen auf 200° C vorheizen.

Die Äpfel schälen, das Kerngehäuse entfernen und halbieren. Die Äpfel mit der Schnittfläche nach unten auf ein Brett legen und in 2mm dünne Scheiben schneiden. Ein Drittel der Apfelscheiben (am besten die kleineren äußeren) in einen kleinen Topf geben, den Rest zusammenstehen lassen, so dass die Scheiben sich nicht voneinander trennen. Butter, Vanilleschote und 50 ml Wasser zu den Äpfeln in den Topf geben un dkochen bis die Äpfel weich sind. Die Vanilleschote entfernen und die Äpfel pürieren.

Für die Glasur den Zucker in 40 ml Wasser auflösen und aufkochen. 1-2 Minuten einkochen lassen.

Den Teig einige Male mit einer Gabel einstechen. Das Apfelpüree auf dem Boden verteilen und die Apfelhälften in zwei Kreisen – einem inneren und einem äußeren in jeweils entgegengesetzter Richtung – darauf legen.

Die Tarte für 35 Minuten backen, bis sie leicht goldbraun ist.

Auskühlen lassen und aus der Form holen.

Die Äpfel mit der Glasur bestreichen.

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

Appletart

from Pastry by Michel Roux

Ingredients:

For the short crust

250g flour
150g butter at room temperature , cut into pieces
1 tsp. salt
1 pinch of sugar
1 egg
1 tbsp. cold milk

For the tart

6 apples, about 850g (mines were smaller Cox Oranges and I had some left)
1 vanilla bean, sliced open
60g butter
80g sugar

Combine the ingredients for the short crust in a bowl and mix it with your kitchen maschine, if you have one :D. Otherwise you can use your hand mixer or hands.

Roll out the dough 3mm thick. I do that between two large (6 litres) freezer bags, which I cut open on two sides before. So I spare the flouring of the counter top.

Lay the pan out with the dough and press the rim with two fingers upright for a nice pattern. Cool it for 20 minutes.

Preheat the oven to 200°C. Peel, seed and halve the apples. Lay the apples with the cut area down a cutting board and cut it into 2mm thick slices. Give a third of the apples (the outer smaller slices) in a small pot. Leave the rest together, so they don’t brown. Cook the apples in the pot with 50ml water, the butter and and the vanilla bean, until they are softened. Remove the vanille bean and puree the softened apples.

For the glaze: Dissolve the sugar in 40ml water and boil up. Let it boil down for 4-5 minutes (I would try less, because of my misadventure). Let it cool down.

Pierce the dough several times with a fork. Spread the puree on the dough. Lay the apple slices in a outer and a inner circle in opposite direction on the puree. For the smaller rose in the middle just cut some apples in shape.

Bake the tart for 35 minutes until light golden brown.

Let the tart cool out for at least 20 minutes. Than remove the pan.

Coat the apples with the glaze and let cool down completely.