46
• 4 Golden Delicious apples
of equal size,
• 4 slices of sliced white bread
• 4 teaspoons raspberry jelly
• 40 g raisins
• 4 dried apricots, diced
• 4 dried prunes, diced
• 2 packets of vanilla sugar
• flaked almonds
• cinnamon
Apple canapés
Preparation time: 10 min
/
Cooktime: 9 min
Peel, core and cut the bases of the apples so that they stand up firmly.
Spread the slices of bread with the raspberry jelly, and arrange these in the
crisping dish. Place one apple on each slice. Mix the dried fruit together
and stuff the apples with the mixture. Sprinkle the remainder over the
bread. Sprinkle with vanilla sugar, cinnamon and flaked almonds. Use the
special setting to cook for 8 or 9 minutes, depending on the size of the
apples.
• 450 g shortcrust pastry
(using the recipe in this book)
• 4 large apples
• 200 g crème fraîche
• 100 g caster sugar
• 3 eggs
• 1 packet vanilla sugar
Apple tart
Preparation time: 10 min
/
Cooktime: 22 min
Roll out the pastry, use it to line the crisping dish, and prick it all over.
Peel the apples, slice them finely and place them evenly on the pastry
base. Mix the crème fraîche, sugar and eggs, then pour this mixture over
the apples. Sprinkle with vanilla sugar. Cook for 20 to 22 minutes using
the special setting.
4 servings
Crisping dish
6 servings
• 550 g short bred pastry
(using the recipe in this book)
• 4 eggs
• 120 g sugar
• 120 g ground almonds
• 2 lemons
• 3 dessertspoons
apricot glaze
Lemon tart
Preparation time: 10 min
/
Cooktime: 15 min
Roll out the pastry, use it to line the crisping dish, and prick it all over.
Crimp the edges. Leave it to rest in the refrigerator for 1 hour. Cook the
pastry base for 5 minutes using the special setting. Finely chop the zest
of a half-lemon. Squeeze the lemon juice. Place the eggs and sugar in a
recipient and beat until frothy. Add the lemon juice, chopped zest and
ground almonds.
Pour on to the pastry base, and cook for 8 minutes using the special
setting. Cut half of the other lemon into slices, and cook on a plate for
1 minute on
MAXIMUM
microwave power. Decorate the tart with the
slices. Put the apricot glaze and the juice of half a lemon in a bowl. Heat
for 1 minute in the microwave on
MAXIMUM
power and then glaze the
tart.
6 servings
