This summer I had an incredibly exciting opportunity to collaborate with one of my favourite magazines, Pere ja Kodu, and become the editor of their recipe supplement Pereköök. The first thought, of course, was: where will I find the time? But saying yes was easy — you don’t pass up an opportunity like that! After reviewing my schedule, it became clear that I could temporarily pull back on some of my food-related projects and focus on this new and inspiring challenge. So the cake business went on hold for a while, and blog posts became a little less frequent. In return, I now get to fill the Pereköök recipe pages together with the wonderful photographer and recipe creator Hele-Mai Alamaa. It feels like a very good trade-off
Hopefully you already have the September issue of Pere ja Kodu at home — featuring my very first Pereköök, where this apple tart recipe originally appeared.
This is a lovely cake to bake together. Uku-Robin especially enjoys making the dough and cracking the eggs. My nephew is the best apple peeler, and my niece is a careful little hostess who arranges the apple slices with enviable precision. My role was simply to guide and instruct — how many spoonfuls of flour or syrup to add — while the real work was done by my wonderful little helpers.
As the saying goes, good tools are half the job — especially during apple season. If someone nearby has an apple tree that overflows every September, treat yourself to the most amazing kitchen gadget ever: an apple peeler. It peels, cores, and slices all at once. Oh my goodness, I love that machine!
So go ahead, google yourself an apple peeler, line up the kids, and spend a cosy weekend baking together as a family.
Apple–Sea Buckthorn Tartlet
Ingredients
Põhi:
Kate:
Preparation
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Place the flour and butter in a food processor and pulse into fine crumbs. Add the egg and agave syrup and mix until a smooth dough forms. Transfer to a bowl, knead into a ball, and refrigerate for at least 30 minutes.
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Peel and slice the apples. Blend the sea buckthorn berries into a purée using a hand blender, then strain through a sieve to remove seeds and skins. Mix the smooth sea buckthorn purée with the quark, egg, and 100 g of agave syrup. In a separate bowl, combine the remaining agave syrup with the cinnamon.
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Roll out the dough into a circle and carefully transfer it to a small 20 cm cake tin. Pour the sea buckthorn–quark mixture over the crust and arrange the apple slices on top. Drizzle the cinnamon-agave mixture over everything. Bake at 190°C (375°F) for 35–40 minutes. Allow to cool and serve with a scoop of ice cream.
