Brazilian recipe
German Apple Tart (Torta alemã de maçã)
A classic German tart recipe, cherished for its balanced flavors and straightforward preparation.
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Ingredients
300g all-purpose flour
200g butter
100g sugar
1 egg yolk
2 tbsp red wine (divided)
6 tart red apples (1kg)
100g seedless white raisins
200g butter
100g sugar
1 egg yolk
2 tbsp red wine (divided)
6 tart red apples (1kg)
100g seedless white raisins
Where to find ingredients
Find staples such as flour, butter, sugar, and raisins at local supermarkets. Fresh apples can be sourced from local produce markets. If red wine is unavailable, apple juice or a mild brandy may be used as a substitute, though red wine is preferred for authenticity.
Preparation method
- Beat the butter and sugar until the mixture is smooth and homogeneous.
- Add the egg yolk and one tablespoon of red wine to the mixture.
- Incorporate the flour gradually.
- Work the dough until it is uniform.
- Keep in mind that the dough will have an oilier and stickier consistency.
- Divide the dough into two parts, one equivalent to two-thirds and the other to one-third of the total amount.
- Let both portions rest in the refrigerator for 30 minutes.
- Peel the apples and cut them into medium-sized slices.
- Mix the sliced apples with the remaining tablespoon of wine and the raisins.
- Steam the mixture until the apples become tender.
- Line the bottom and sides of a springform pan with the larger portion of the dough.
- Spread the apple filling over the prepared base.
- Use the smaller portion of the dough to create thin ropes.
- Place these ropes over the filling to create a lattice pattern.
- Bake in a medium-temperature oven until the top of the tart is golden brown.
Observations
This traditional dessert combines a buttery pastry crust with a bittersweet filling of apples and raisins. It is an excellent choice to accompany a cup of coffee or to serve on special occasions.
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