Brazilian recipe
German Apple Tart (Torta alemã de maçã)
A classic German apple tart with a balanced flavour and simple preparation, ideal for sharing with coffee or at special gatherings.
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Ingredients
300 g plain flour
200 g butter
100 g caster sugar
1 egg yolk
2 tbsp red wine (divided)
6 tart red apples (1 kg)
100 g seedless white raisins
200 g butter
100 g caster sugar
1 egg yolk
2 tbsp red wine (divided)
6 tart red apples (1 kg)
100 g seedless white raisins
Where to find ingredients
Find the baking ingredients in the flour, sugar, butter and dried fruit aisles at supermarkets, or at a local bakery-supply shop; the apples and eggs will be in the produce and chilled sections. If needed, a dry red wine can be used as a substitute for the red wine in the filling.
Preparation method
- Beat the butter with the sugar until you have a smooth cream
- Add the egg yolk and one tablespoon of the red wine to the mixture
- Gradually work in the flour
- Knead the dough until it becomes even
- Keep in mind that the dough will have a greasier, stickier texture
- Divide the dough into two parts, one equal to 2/3 and the other to 1/3 of the total
- Leave both portions to rest in the fridge for 30 minutes
- Peel the apples and cut them into medium-sized slices
- Mix the sliced apples with the remaining tablespoon of red wine and the raisins
- Steam the mixture until the apples are tender
- Line the base and sides of a loose-bottomed tin with the larger portion of the dough
- Spread the apple filling over the prepared base
- Use the smaller portion of dough to make thin rolls
- Place these rolls over the filling to create a lattice pattern
- Bake in a medium oven until the top of the tart is golden brown
Observations
This traditional dessert combines a buttery pastry with a sweet-and-sour filling of apples and raisins. It is an excellent choice to serve with coffee or on special occasions.
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