{"id":3829,"date":"2016-12-19T16:55:17","date_gmt":"2016-12-19T15:55:17","guid":{"rendered":"https:\/\/www.dilea.be\/nl\/geen-onderdeel-van-een-categorie\/tarte-tatin-revisitee\/"},"modified":"2022-02-22T17:09:30","modified_gmt":"2022-02-22T16:09:30","slug":"tarte-tatin-revisited","status":"publish","type":"post","link":"https:\/\/dilea.be\/nl\/tarte-tatin-revisited\/","title":{"rendered":"Tarte tatin revisited"},"content":{"rendered":"\n<p class=\"has-h-4-font-size\"><strong>Bereiding<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Verwarm de oven voor op 200\u00b0C. Schil de appels, haal het klokhuis eruit en snijd ze in kleine blokjes. Doe de appelblokjes in een kom en besprenkel ze met citroensap zodat ze hun kleur behouden.<\/li><li>Verwarm de boter Dilea Zero Lactose\u00ae in een grote koekenpan met 50 g suiker en bak de appelblokjes tot ze goed gekaramelliseerd zijn.<\/li><li>Rol het bladerdeeg uit. Strooi er 10 g suiker over en snijd het in 12 dunne reepjes. Geef de bladerdeegreepjes een schroefvorm door beide uiteinden een paar keer in tegenovergestelde richting te draaien. Bak 5 tot 10 minuten.<\/li><li>Verdeel de appels over 12 aperitiefglaasjes. Klop net voor het opdienen de volle room Dilea Zero Lactose\u00ae op met het vanille-extract. Garneer de appels met een flinke lepel slagroom en versier met een bladerdeegstokje.<\/li><\/ol>\n\n\n\n<p><strong>Tip<\/strong><\/p>\n\n\n\n<p>In de supermarkt kun je bladerdeeg zonder gluten en zonder lactose kopen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Een tarte tatin revised, een lactosevrije versie met de producten van Dilea. 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