Apple and banana tart

Name: Apple and banana tart
Ingredients: 5 g butter; 2 medium apples (300 g); 2 medium bananas (240 g); 3 eggs; 4 tablespoons sugar; 1 packet vanilla sugar (8 g); 150 ml milk; 10 tablespoons flour; 10 g powdered sugar

Dessert - Apple and banana tart by Maricica F. - Recipia

Apple and banana tart bakes for 20 minutes at 200°C and stays soft in the center. The eggs, milk and flour bind the fruit slices into a tender layer, while powdered sugar gives it a simple finish once it has cooled. I choose firm apples so they keep their shape among the banana slices. Preparation: 15 minutes. Cooking: 20 minutes. Rest: 30 minutes. Total time: 65 minutes. Servings: 6. Approximately 225 kcal and 7 g protein per serving.

Ingredients

5 g butter
2 medium apples (300 g)
2 medium bananas (240 g)
3 eggs
4 tablespoons sugar
1 packet vanilla sugar (8 g)
150 ml milk
10 tablespoons flour
10 g powdered sugar

Preparation

1. Grease a tart pan with 5 g of butter. Peel the apples and bananas, slice them and arrange them in the pan. 2. Beat the eggs with the sugar and vanilla sugar. Add the milk and flour, then beat until the batter is smooth. 3. Pour the mixture over the fruit and bake the tart at 200°C for 20 minutes, until lightly golden and set in the center. 4. Let it cool for 30 minutes, then sprinkle with powdered sugar.

Notes

Choose firm, slightly tart apples; mealy ones soften quickly, and very juicy fruit can leave the center wetter. The bananas should be ripe, but still hold their shape when sliced. I factor in the cooling time before choosing when to serve it, because the tart cuts more cleanly once it’s no longer warm. It keeps in the refrigerator for up to 3 days, covered. A slice goes well with black tea; you can replace the apples with the same amount of firm pears. It contains gluten, dairy and eggs.