Two apple recipes: yeast flatbread cake and caramel tart

With apple season under way, the Latvian news site Jauns.lv, citing the magazine "100 Labi Padomi", offers two home-baking recipes that use apples as the main ingredient: a yeast-dough flatbread cake and a caramel tart.

Apple flatbread cake

The recipe calls for 30 minutes of preparation, 1 hour 30 minutes of proofing and 20 minutes of baking. The dough needs 600 g of flour, 250 ml of milk, 120 g of butter, 100 g of sugar, 2 eggs, 20 g of fresh yeast and a teaspoon of salt. The filling uses six apples, 300 g of sugar, 100 ml of sweet cream and one egg.

Crumble the yeast and mix it with a tablespoon of sugar. In a mixer bowl, combine the flour, milk, eggs and remaining sugar, knead a smooth dough with a hook, add the yeast and knead for another five minutes. Then add the butter and salt and knead for five more minutes. The dough is left to rise for an hour in a warm place.

Peel, core and cut the apples into thin wedges. Roll out the dough on a baking tray, arrange the apples on top and let it rest for another half hour. Heat the oven to 190 degrees, sprinkle the apples with sugar and pour over the sweet cream whisked with an egg. Bake for 20 minutes, until the apples are soft.

Apple tart with caramel

The tart serves 6–8 people and takes about an hour. The dough needs 230 g of flour, 120 g of butter, one egg yolk, 20 g of icing sugar, a pinch of salt and 25 ml of water. The filling uses 1 kg of apples, 300 g of sugar and 70 g of butter, plus a little butter for greasing the tin.

Sift the flour, add the sugar and salt, put the egg yolk in and pour in the water. Knead the dough, wrap it in cling film and chill for half an hour. In a saucepan over low heat, melt the sugar until it caramelises, add the butter and pour into a greased round tin to cool. Cut the apples into quarters, remove the cores and place them on the caramel skin side down. Roll the dough into a circle larger than the tin, lay it over the apples and tuck in the edges. Bake in an oven preheated to 200 degrees for about 35 minutes.

Serve the finished tart with whipped cream, ice cream or sour cream.