Brazilian recipe
German Apple Tart (Torta alemã de maçã)
A classic German tart recipe, cherished for its balanced flavor and simple 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 red tart apples (1 kg)
100 g seedless white raisins
200 g butter
100 g sugar
1 egg yolk
2 tablespoons red wine (divided)
6 red tart apples (1 kg)
100 g seedless white raisins
Where to find ingredients
You can find all ingredients at local supermarkets or grocery stores in Kampala and other urban centers. For red tart apples, look for Granny Smith or similar firm, acidic varieties at local produce markets; if unavailable, any crisp local apple variety can be used as a substitute.
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 a slightly oily and sticky consistency.
- Divide the dough into two parts, one equivalent to two-thirds and the other to one-third of the total.
- Let both portions rest in the refrigerator for 30 minutes.
- Peel the apples and slice them into medium-sized pieces.
- Toss the sliced apples with the remaining tablespoon of red 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-heat oven until the top of the tart is golden brown.
Observations
This traditional dessert combines a buttery pastry crust with a sweet and tangy apple and raisin filling. It is an excellent choice to accompany a cup of coffee or to be served on special occasions.
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