{"id":7341,"date":"2022-03-03T09:13:34","date_gmt":"2022-03-03T09:13:34","guid":{"rendered":"https:\/\/eclo.farm\/2022\/03\/appeltaart-rode-shiso-groene-shiso\/"},"modified":"2022-04-08T07:18:21","modified_gmt":"2022-04-08T07:18:21","slug":"appeltaart-rode-shiso-groene-shiso","status":"publish","type":"post","link":"https:\/\/eclo.farm\/nl\/2022\/03\/appeltaart-rode-shiso-groene-shiso\/","title":{"rendered":"Appeltaart \/ Rode Shiso \/ Groene Shiso"},"content":{"rendered":"\t\t
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  1. \n

    Meng in een grote kom de bloem, suiker en zout. Voeg dan de boter in stukjes toe en schuur met een vork of je vingertoppen tot je een kruimel krijgt met stukjes ter grootte van een grote erwt!<\/p>\n <\/li>\n

  2. \n

    Voeg de lepels koud water een voor een toe, terwijl je mixt tot je een samenhangend deeg krijgt. Als het deeg droog is, kun je nog wat water toevoegen. Het deeg is klaar als je er een bal mee kunt vormen.<\/p>\n <\/li>\n

  3. \n

    Druk de deegbal plat en vorm een schijf met een diameter van ongeveer 15 cm. Koel minstens 30 min.<\/p>\n <\/li>\n

  4. \n

    Verzamel het deeg en laat het 5 minuten op kamertemperatuur rusten en rol het deeg vervolgens uit op een licht met bloem bestoven oppervlak (het deeg moet 3 tot 4 mm dik zijn).<\/p>\n <\/li>\n

  5. \n

    Je kunt het taartdeeg in een licht beboterde vorm doen of gewoon op een met bakpapier beklede bakplaat.<\/p>\n <\/li>\n

  6. \n

    Leg de appels op het deeg, laat ongeveer 5 cm deegrand vrij, vouw het deeg over de appels en vorm een mooie pannenkoek.<\/p>\n <\/li>\n

  7. \n

    Verwarm de oven voor op 200\u00b0C.<\/p>\n <\/li>\n

  8. \n

    Beboter met een borstel de appels en het deeg dat de appels bedekt. Bestrooi de appels en het deeg met rietsuiker.<\/p>\n <\/li>\n

  9. \n

    Zet in de oven en bak ongeveer 40 minuten op middelhoog\/laag. Let op het koken, als de taart iets te bruin wordt, aarzel dan niet om hem af te dekken met bakpapier.<\/p>\n <\/li>\n

  10. \n

    Bereid terwijl de taart bakt de siroop van de appelschillen en het klokhuis in een steelpannetje met de suiker. Giet water tot het de schillen bedekt en laat 25 minuten op laag vuur sudderen.<\/p>\n <\/li>\n

  11. \n

    Vang de siroop op door de inhoud van de pan door een zeef te zeven.<\/p>\n <\/li>\n

  12. \n

    Haal de taart uit de oven en laat minimaal 15 minuten afkoelen op een rooster.<\/p>\n <\/li>\n

  13. \n

    Bestrijk de taart met een kwastje met siroop.<\/p>\n <\/li>\n

  14. Snijd de groene shiso en rode shiso bladeren en leg ze op de taart.

    <\/li>\n
  15. Het is klaar !<\/li>\n <\/ol>\n \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Eclo, voorheen bekend als “Le Champignon de Bruxelles”, is een stadsboerderij die exotische paddenstoelen, microgroenten en babykruiden produceert. Het werd opgericht in 2014 en exploiteert vandaag ongeveer 3.000 m2 Cureghem Cellars, in het centrum van Brussel. Daarmee is het de grootste ondergrondse boerderij van Belgi\u00eb.<\/p>\n","protected":false},"author":1,"featured_media":7304,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[68,67],"class_list":["post-7341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepten","tag-microgroenten","tag-toetje"],"acf":[],"yoast_head":"\nAppeltaart \/ Rode Shiso \/ Groene Shiso - Eclo | Paddenstoelen & microgroenten gekweekt in Brussels, Belgi\u00eb.<\/title>\n<meta name=\"description\" content=\"ECLO is een stadslandbouwbedrijf gevestigd in Brussel, Belgi\u00eb. 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