Tart with Apples and Mango
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 230 g flour
- 80 g suar
- 125 g mararine
- 1 tablespoon applesauce
- 1 teaspoon vanilla sugar
- 1 teaspoon Baking powder
For covering:
- 2 apples, depending on the size
- 1 mango (s), depending on the size, as desired
For the cast:
- 80 g suar
- 50 g mararine
- 50 ml soy cream (soy cream cuisine)
Print Recipe
Pin Recipe Instructions
- Knead the flour, sugar, vanilla sugar, applesauce, margarine and baking powder to make a shortcrust pastry. Wrap this in foil and let it rest in a cool place for at least 30 minutes.
- Spread margarine on a cake tin and dust with flour. Cut the apples into thin wedges and, if desired, cut the mango into thin strips.
- Roll out the shortcrust pastry to fit the size of the cake pan or tray, pull the pastry up a little at the edge and press firmly. Line the dough with the apple wedges and mango strips, if necessary, until the dough base is no longer visible. Bake the cake at 180 degrees for 15 minutes.
- In the meantime, prepare the cast. To do this, heat the margarine and soy cream slightly in a saucepan, add the sugar and let it melt slowly. Let it boil down a little without the lid and make the consistency test.
- Take the baked tart out of the oven and spread the topping evenly.
- Turn the temperature back to 160 degrees and finish baking the cake for another 30 minutes. When it is crispy, light brown and smells delicious, the tart is ready.
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