Brazilian recipe
German Apple Tart (Torta alemã de maçã)
A classic German-style tart, prized for its perfectly balanced flavor and straightforward preparation.
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Ingredients
300 g all-purpose flour
200 g butter
100 g sugar
1 egg yolk
2 tbsp red wine (divided)
6 tart red apples (1 kg)
100 g seedless golden raisins
200 g butter
100 g sugar
1 egg yolk
2 tbsp red wine (divided)
6 tart red apples (1 kg)
100 g seedless golden raisins
Where to find ingredients
You can find all-purpose flour, butter, sugar, and raisins in the baking aisle of any local supermarket or neighborhood grocery store. Fresh red apples are widely available in the produce section of local municipal markets.
Preparation method
- Beat the butter and sugar together until the mixture is smooth and homogeneous.
- Add the egg yolk and one tablespoon of the red wine to the cream.
- Gradually incorporate the flour into the mixture.
- Work the dough until it is uniform.
- Note that the dough will have a slightly oily and tacky consistency.
- Divide the dough into two portions, with one representing two-thirds and the other one-third of the total.
- Let both portions rest in the refrigerator for 30 minutes.
- Peel the apples and cut them into medium-sized slices.
- Toss the sliced apples with the remaining tablespoon of red wine and the golden 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 evenly over the prepared base.
- Use the smaller portion of the dough to create thin ropes.
- Arrange these ropes over the filling to create a lattice pattern.
- Bake in a medium-heat oven until the top of the tart is golden brown.
Observations
This traditional dessert brings together a buttery shortcrust pastry with a sweet and tart filling of crisp apples and golden raisins. It is an excellent choice for a coffee break or a sophisticated finish to special occasions.
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