As it contains Calvados, it might not be appropriate for kids.
400 g flour
200 g sugar
200 g butter (in flakes)
2 x 8 g vanilla sugar
1 teaspoon baking powder
4 - 5 apples, sour
5 tablespoons of Calvados
Start with peeling the apples and cut in slices. Put these slices in a bowl and sprinkle the Calvados over them. Cover with a lid and keep aside.
Mix a dough with all the ingredients (mix baking powder into the flour) and add at the end the Calvados from where the apples had soaked. Cover the round baking tray with 2/3 of the pastry, put the (nicely smelling) apples on and cover with the remaining dough over the apples. It will take 45 minutes in the oven at 170° C. If you are not sure that the dough has baked enough, make the test with a wooden stick (like a toothpick)- if there remains some dough on the stick , it needs more baking. When cold, cover it with icing sugar.
A classical - delicious still warm or cold, with single cream or custard - a yummee experience
175 g flour
a pinch of salt
1 egg yolk
5-6 tablespoons of water
30 g melted butter or margarine
1 kg apples (sour)
1 teaspoon cinnamon
75 g sugar
75 g currants (sultanas)
50 g crushed almonds
100 g melted butter or margarine
2 tablespoons of finely crushed breadcrumbs
Melt 30 g of butter or margarine.
Mix flour, salt, egg yolk, water, add the melted fat in a bowl until it is a nice glossy, smooth and shiny dough.
Melt then the remaining 100 g margarine. Brush the dough with a coat of butter or margarine. Cover the bowl and let it rest in the warm oven.
Peel apples and grate them. Mix them with the cinnamon, sugar, sultanas and almonds. (As EG cannot have them, we leave the sultanas out).
With the help of the towel, roll the strudel (not too tight) so that it looks like a big roll. The ends should -with the help of some fat - get glued so that everything is closed and nothing of the apple mixture can run out during the baking. Now comes the difficult bit to get the strudel on to the - with baking paper covered - baking tray.
Once safely on it, brush it with margarine and put it into the well heated 200° C oven. During the ca 30 minutes of baking time, the strudel needs to get more brushes of margarine so that it gets a crust - all margarine should have been used at the end of the baking.
Sprinkle with icing sugar and eat it warm or cold with either whipped cream or custard.
Tarte aux pommes "Paysanne"
This is funnily called "farmer's apple tart" but it could win an award for its delicacy.
fat and breadcrumbs for the round cake tray
100 g and 1 tablespoon of butter
150 g + 50 g + 1-2 tablespoon sugar
grated lemon peel -from non treated lemon - and 3 table spoons of its juice
50 g and 75 g crème double - this is similar to clotted cream but has less fat than mascarpone
150 g flour
1 teaspoon of baking powder
1 kg apples (sour)
1 x 8 g vanilla sugar
30 g apricot jam
3 tablespoons of flaked almonds
1) Butter a cake tin and sprinkle it with breadcrumbs
Mix 100 g butter with 150 g of sugar and a pinch of salt with the lemon peel.
Add one by one two eggs and 50 g of crème double (clotted cream). Mix flour with baking powder and whisk it under the dough. Smear it into the tray.
2) Peel the apples, slice and grate them. If ever some juice has built up, let the juice drip off. Mix with the lemon juice.
Now mix 75 g of crème double, 3 eggs, 50 g sugar and vanilla sugar. Then add the apple mixture and put over the pastry. Sprinkle with 1-2 tablespoons of sugar and bake in the pre-warmed oven at 200° C for 30-35 minutes.
3) Warm up the apricot jam with 1 tablespoon of butter and (if there are clumps, smear it through a sieve), brush it over the cake and let it bake another 10 minutes at the same temperature. Let it cool.
4) Roast the almond flakes without fat and let them cool. Sprinkle over the cake and add some icing sugar.
Even more tasty with some whipped cream.
In this case, it has nothing to do with a Japanese but has got its name because the cake is covered with some kind of meringue which is called Japonais. Meringue is not everybody's cup of tea but this is a delicious variation for an apple tart.
150 g butter or margarine2 x 8 g vanilla sugar175 g + 150 g sugarsalt250 g flour2 teaspoons of baking powder
100 g single cream150 g ground almonds
50 g dark chocolate
2 tablespoons of crushed almonds
1 small freezing bag
2) Separate 3 eggs. Mix (in the machine) the fat, 175 g sugar, 1 vanilla sugar,a pinch of salt 125 g until creamy. Add 2 entire eggs and 3 yolks . Mix flour and baking powder and add to the dough by alternating with the single cream. Then smear the dough into the tray. Cover with the apples and bake in the oven at 175° C for ca. 30 minutes.
3) Japonais: whisk until stiff 3 egg whites with a pinch of salt, add at the end 150 g of sugar and 1 vanilla sugar. Fold in the ground almond
4) Get the cake out of the oven and cover it with the Japonais. Sprinkle it with the crushed almonds. Let it bake another 20 minutes at same temperature. Let it cool out.
5) Crush the chocolate and put it in the freezing bag. Put it in its bag into hot (not boiling) water until melted. Cut off a wee bit from one corner of the bag. Squirt the chocolate in lines on the tart and let it dry.
2) 125 g butter, 100 g sugar and 1 vanilla sugar and a wee bit of salt are gently mixed. 2 eggs are added, then mix flour and baking powder and add it with the milk into the batter.
3) separate 2 eggs. Mix 150 g butter with 100 g sugar and vanilla sugar. Add 2 egg yolks, the curd and the pudding powder. Mix the 2 egg whites until stiff and add to the curd mixture.
4) Put the dough evenly onto the tray. Coat it with half of the apple slices. Add the curd mixture evenly over the dough. Then add the other half of apples. Put into the pre-heated oven at 200° C (or 175°C air circulating or gas level 3) on the lower oven rail and bake for 45 minutes.
5) heat the jam and smear it through a sieve. Put on the hot cake. Continue the baking for another 5 minutes at the same temperature.Try to let it get cool before tasting.
This is the pie tray version because I cannot find the original photo anymore - the above recipe is for a rectangular baking tray.
I would be delighted to get some feedback once you have tried it out.