Cozy up in quarantine

It has not been a long time since I moved to Madrid. And as often happens when arriving in a new city, most of my time has been spent outside.


Photo by Lisbeth Huber


Exploring the different neighbourhoods, cafes and parks. While I am a student with a pretty open schedule, my roommates work 40 hours a week and spend the rest of their time meeting friends, engaging in their hobbies and doing sport. So not much time is spent in our flat other than preparing food, sleeping and taking a shower.


However, that has changed a lot in the past few days. Since Friday it has been clear that we would all be staying at home for two weeks. In a small apartment, still getting to know each other, that seems like a lot. Especially with spring arriving, blossoming trees all around and the sun inviting you to linger outside. Usually, at this time of year, I would go out for picnics and sports, maybe hiking in the mountains. I rarely take the time for introspection, and rather spend my time enjoying delicious cakes at cafes like Pum-Pum at the Casa de Encendida.


I ended up using my time inside to bake an apple tart. Easily done with only a small amount of ingredients. Now quarantine is the perfect time to reengage in one of my favourite hobbies. While I would usually make a simple mush with old apples, I can now create something delicious and more time-consuming.


My roommates definitely loved my initiative yesterday. Let´s see what else we will come up with during the upcoming two weeks.

'Now quarantine is the perfect time to reengage in one of my favourite hobbies. While I would usually make a simple mush with old apples, I can now create something delicious and more time-consuming'

Apple tart recipe

Time: approximately 2 hours


Pre-heat oven to 180 degree Celsius. Get one cup, 1 tablespoon, 1 teaspoon, 1 big bowl, 1 pot, 1 parchment-lined baking paper, 1 rolling pin, 1 oven tray (Optional: food processor with steel blade)


Ingredients:


1. Mix together flour, salt, and sugar and butter in food processor or by hand. Then slowly add the cold water. Drop on a cleaned area covered in flour and knead until an even dough. Put in fridge.


2. Peel, core and cut apples into even small slices. Toss the leftovers in the small pot and put aside for later use. Mix the slices with cinnamon, sugar, salt and lemon juice until evenly covered.


Photo by Lisbeth Huber


3. Take dough from fridge and roll-out onto parchment paper evenly until half a centimetre thick and into 25 centimetre circle. The edges don’t have to be perfect.


4. Now place parchment paper with dough on oven tray, sprinkle flour on top, leave a 5 centimetre edge free. Stack 6 to 8 apple slices tightly together. Vary the direction of slices to get a nice design.


5. Fold the edges over the first 3 centimetres of apple slices. Brush the pleated dough evenly with the beaten egg and transfer to pre-heated oven. Leave inside for 50 minutes.


6. Take the pot with apple leftovers and pour 1 -2 cups of water on top. Let simmer for 30 minutes. Then remove leftovers, add half a cup of sugar and let liquid simmer for another 20 minutes.


7. Once the apple tart is ready, remove from oven and pour the syrup-like liquid evenly over crust and apples. Allow to cool for 20 minutes before serving.


Photo by Leyre Cornego


This story was shared by Lisbeth Huber, a German student of Urban Studies living in Madrid, Spain.

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