Experience the delights of White Transparent apple tart this summer

The awaited season for baking with fresh, young apples has just started, and many gourmets have been looking forward to it. Regarding cakes with these fruits, we often hesitate to try new recipes. We have a great fondness for old family favorites. If you agree, try this cherished family recipe for apple tart with White Transparent apples.

Apple tarts are typically 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.

White Transparent 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 and excel due to their tart flavor. 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 consist mainly of water and fiber 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:

                  
• 10.6 oz of wheat flour
• 8.8 oz of butter
• 2 teaspoons of baking powder
• 2.8 oz of sugar
• 4 egg yolks
• 1 packet of vanilla sugar
• 4.4 lbs of apples, such as paper apples
• 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 and cut them into slices, then 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. Place the apple tart in a preheated oven at 355°F and bake for about an hour. Before serving, sprinkle it with powdered sugar.