To my surprise, the dough is a good invention - I really wouldn't tell the difference between a dough made with butter / margarine and this one - very good, crumbly, soft and tender. I avoid making fasting tarts because I refuse to use margarine, so I found the solution! Plus, the preparation process is extremely simple and fast, so even an exemplary recipe.
The layer of cake-gels above you can replace it with a vanilla fasting pudding (prepared from vegetable milk and pudding powder in an envelope) or even with an apricot / raspberry jam, etc.
Don't forget to see the tart section from the last step, it will really convince you to try it.
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In a larger bowl put flour, oil, hot water, baking powder and salt.
With a spoon, mix well and gather the dough.
It will be a soft and not at all sticky dough, knead it for about 2-3 minutes on the table to even it out.
With a rolling pin, roll out the dough and place it in a tart pan - greased with a little oil, if it is not Teflon-coated. Press lightly with your hands to mold on the tray and cut with a knife the remaining residues.
Peel an apple, grate it and slice it thinly. Arrange over the dough and sprinkle a little sugar - according to your preferences and cinnamon.
Place the pan in a preheated oven at 200 degrees and leave for about 40 minutes - the edges should usually brown well.
Remove the pan from the oven and allow to cool slightly.
Prepare the Cake-Gele according to the instructions on the envelope and pour it over the apples.
It gels immediately so the tart can be served hot.
And that's about it, very simple and very good - I really recommend it for those who don't fast.
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