Brazilian recipe
German Apple Tart (Torta alemã de maçã)
A classic German-style tart recipe, cherished for its balanced flavors and straightforward preparation.
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Ingredients
300 g wheat flour
200 g butter
100 g sugar
1 egg yolk
2 tablespoons red wine (divided)
6 tart red apples (1 kg)
100 g seedless white raisins
200 g butter
100 g sugar
1 egg yolk
2 tablespoons red wine (divided)
6 tart red apples (1 kg)
100 g seedless white raisins
Where to find ingredients
Find wheat flour, butter, sugar, and raisins at local general supermarkets. Red wine can be found at grocery stores or beverage shops; as a substitute for wine, you can use apple juice with a splash of cider vinegar.
Preparation method
- Beat the butter and sugar until you achieve a homogeneous cream.
- Add the egg yolk and one tablespoon of red wine to the mixture.
- Incorporate the flour little by little.
- Work the dough until it is uniform.
- Expect the dough to have a somewhat oily and sticky consistency.
- Divide the dough into two portions, one equivalent to 2/3 and the other to 1/3 of the total.
- 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 red wine and the raisins.
- Steam the mixture until the apples become tender.
- Cover 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, crumbly crust with a bittersweet filling of apples and raisins. It is an excellent choice to accompany coffee or to be served on special occasions.
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