Apple tart delight: Embracing the first harvest of White Transparent apples

Many food enthusiasts have been looking forward to the eagerly awaited season for baking with fresh, young apples. When it comes to cakes with these fruits, we are pretty reluctant to try new things. We have a great fondness for traditional family recipes. If you agree, try the family recipe for apple tart with White Transparent apples.

Apple tarts are associated with September because that's when the selection of apples is the largest. But there's no need to wait a few more weeks. The first apples, including White Transparent apples, are ideal for baking. They are delicate, slightly tart, and easily bruised. They are not suitable for transport, so they are mainly sold locally. It’s worth buying them and baking the first apple tart of the season.

Paper apples ripen and are ready for harvest in the second half of July and early August. They are often used to make jams, preserves, and juices, whereas White Transparent apples do well due to their tart flavour. They are also great for pancakes and fritters, but probably the most delicious way to use these apples is in an apple tart.

If you have any apples left after making the apple tart, eat them raw. White Transparent apples are mainly composed of water and fibre and have few calories. They also contain sodium, potassium, magnesium, calcium, iron, and vitamins A, E, C, and B. Eating them without peeling is best because valuable substances are just under the skin. These are excellent fruits for anyone who cares about their figure and a well-functioning digestive system.

Ingredients:

• 300 grams of wheat flour,
• 250 grams of butter,
• 2 teaspoons of baking powder,
• 80 grams of sugar,
• 4 egg yolks,
• 1 packet of vanilla sugar,
• 2 kilograms of apples, such as White Transparent,
• 2 teaspoons of cinnamon,
• Powdered sugar for sprinkling,
• 3 tablespoons of semolina or breadcrumbs.

Preparation:

1. Knead a dough from the flour, sugar, baking powder, egg yolks, and finely chopped butter. Wrap it in cling film and chill in the refrigerator for about one hour.
2. Peel the apples, cut them into slices, and mix with vanilla sugar and cinnamon.
3. Divide the chilled dough into two equal parts and roll each out to the size of a baking tray.
4. Place one part of the dough in the baking tray and sprinkle with a layer of semolina (or breadcrumbs).
5. Then, layer the apples and cover them with the second layer of dough. You can also grate it.
6. Put the apple tart in a preheated oven at 180°C (fan 160°C/350°F/gas mark 4) and bake for about an hour. Before serving, you can sprinkle it with powdered sugar.