A delicious pastrie made using our delicious fruit puree.
20 tartelettes ( ∅ 8 cm)
90 min.
Vegan Apple Pie
Ingredients
Light cake mass with passion fruit
| Ingredient | Amount |
|---|---|
|
Wheat flour type 405 |
130g |
|
Sugar |
95g |
|
Almond flour |
30g |
|
Pea protein |
0,75g |
|
Salt |
2g |
|
Baking powder |
7g |
|
Water |
85g |
|
Passion fruit puree DIRA |
30g |
|
Sunflower oil, tasteless |
33g |
|
Almond puree or Almond praliné |
35g |
|
Apple discs DIRA (20x8 cm tartelettes, lightly baked) |
880g |
|
n.B Cinnamon sugar |
|
|
n.B Juice binder |
|
|
n.B Cold jelly |
Conventional Apple Pie
Ingredients
Light cake mass with lemon
| Ingredient | Amount |
|---|---|
|
Butter, melted |
46g |
|
Vegatable oil, tasteless |
58g |
|
Icing sugar |
106g |
|
Wheat flower type 405 |
80g |
|
Wheat powder |
26g |
|
Baking powder |
2,5g |
|
Whole egg |
118g |
|
Salt |
0,2g |
|
Lemon puree DIRA |
12g |
|
Apple discs DIRA (20x8 cm tartelettes, lightly baked) |
880g |
|
n.B Cinnamon sugar |
|
|
n.B Juice binder |
|
|
n.B Cold jelly |
Preparation
Mix all ingredients on medium speed with a flat whisk and let it run for a few minutes. Pour the mixture into slightly pre-baked tartelette (approx. 20g per tart), dust with a little juice binder and top with apple discs. Sprinkle with cinnamon sugar and bake for approx. 20 minutes at 180°C. Frost with warm cold jelly / cake glaze.