Apple cranberry cake

Apple tartlets

• 200 GRAM SELF RAISING FLOUR
• 150 GRAM SUGAR
• 100 GRAM BUTTER, melted
• 3 EGGS
• 100 GRAM CRANBERRIES
• 2 APPLES, peeled and cubed

• 250 GRAM FLOUR
• 125 GRAM COLD BUTTER
• 3 EGGS
• 150 GRAM SUGAR
• 1 TBSP VANILLA SUGAR
• 3 APPLES, peeled, cored and sliced
• 1 CUP CREAM
• 4 TBSP JAM

Mix flour, sugar, butter and eggs, sand beat 5 minutes or so. Add the apple and cranberries, stir well and pour the batter into a greased cake tin. Bake 50 minutes at 160 degrees Celsius.

Knead the flour (keep two tablespoons behind) with the butter, half of the sugar and 1 egg. Roll out this dough and line 6 small tartlet moulds with it. Distribute the apple pieces over the pies as in the picture. Mix the cream with the remaining eggs, flour and sugar and the vanilla sugar and pour this over the apples. Bake the pies 20 minutes in the oven at 180 degrees Celsius. Heat the jam and brush the top of the pies with it.

This is a recipe from Paris. Between 19 and 25 August 1944, there was a battle between the French and the Germans for Paris, leading finally to the liberation of Paris. The Germans occupied the city and Normandy in June 1940. Click on culinary calendar for more links between cooking and history.