Brazilian recipe
German Apple Tart (Torta alemã de maçã)
A classic German apple tart with a balanced flavour and simple preparation.
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Ingredients
300 g wheat flour
200 g butter
100 g sugar
1 egg yolk
2 tbsp red wine (divided)
6 tart red apples (1 kg)
100 g white seedless raisins
200 g butter
100 g sugar
1 egg yolk
2 tbsp red wine (divided)
6 tart red apples (1 kg)
100 g white seedless raisins
Where to find ingredients
Find the ingredients in the baking aisle, fresh produce section, and dried fruit section of supermarkets, or at local markets and bakeries; if needed, use a suitable substitute for the white seedless raisins with a comparable dried grape.
Preparation method
- Beat the butter with the sugar until you have a smooth cream
- Add the egg yolk and one tablespoon of red wine to the mixture
- Gradually incorporate the flour
- Work the dough until it is even
- Keep in mind that the dough will have a more oily, sticky texture
- Divide the dough into two parts, one equal to 2/3 and the other to 1/3 of the total
- Let both portions 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 wine and the raisins
- Steam the mixture until the apples are tender
- Line the base 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 make thin strips
- Place these strips over the filling to create a lattice pattern
- Bake in a moderate oven until the top of the tart is golden brown
Observations
This traditional dessert brings together a buttery pastry with a sweet-and-tart filling of apples and raisins. It is a great choice to enjoy with coffee or serve for special occasions.
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