Brazilian recipe
German Apple Tart (Torta alemã de maçã)
A classic German tart recipe, cherished for its balanced flavor 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
All ingredients are available at local supermarkets and general grocery stores. For the red wine, any dry or medium-bodied red wine can be used as a substitute if the specific type is unavailable.
Preparation method
- Beat the butter with the sugar until a homogeneous cream is obtained.
- 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 more oily and sticky consistency.
- Separate the dough into two parts, 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 wine and the raisins.
- Steam the mixture until the apples are 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 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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