Apple wine cream pie

Apple wine cream pie

Apple wine cream tart can be prepared very well, as the full aroma develops only one to two days after baking. It is best to store it in the refrigerator, as the apple wine cream tart is served well chilled. This makes it taste very refreshing and it can also be served as a dessert tart. If you prefer apples that are a bit more crumbly, you can use e.g. Boskop as the apple variety. If you prefer firmer apples, you can use a tart variety such as Braeburn. To make the shortcrust pastry, first put butter in the mixing bowl of a food processor and add 125g sugar. Crack a fresh organic egg and add to the butter in the mixing bowl. Add a pinch of salt and vanilla sugar. Place the flour in a bowl and mix with a level teaspoon of baking powder. Add the flour mixture to the butter in the mixing bowl and knead thoroughly with the dough hook on low speed until all the ingredients are well combined. Finally, knead the dough by hand into a smooth ball of dough, wrap in cling film and leave to rest in the fridge for about 30 minutes. In the meantime, peel the apples with a peeler. Cut out the core with an apple corer and cut the apples with a sharp chef's knife into slices about 1 cm thick. Preheat the oven to 180°. Unwrap the shortcrust pastry from the foil and place on a lightly floured work surface. Flatten the dough ball with your hand and dust with a little flour. Roll out the shortcrust pastry thinly with a rolling pin. The dough should be slightly larger than a 26 cm diameter springform pan. Lightly brush the springform pan with a little butter. Loosely roll up the rolled out shortcrust pastry with the rolling pin, place it on the springform pan and unroll it again. Form a high rim. Finely crumble the spoonfuls of biscuit. This works especially well with the grating insert of the food processor. You can also put the ladyfingers in a freezer bag and crush them with a rolling pin. Sprinkle the crumbs from the ladyfingers on the shortcrust pastry base, so that the base is not so soggy later when baking. Fill the apple rings into the springform pan. Take about 200 ml of the white wine and put it aside. Pour the remaining white wine into a saucepan and bring to the boil together with 250 g sugar. Put the vanilla pudding powder into a bowl, add the white wine and stir with a whisk until smooth. Pour the vanilla custard powder into the boiling white wine and bring to the boil, stirring once briefly, until the wine cream thickens. Pour the hot wine cream over the apples. Bake the apple wine cream cake in a preheated oven at 180° for about 60 minutes. Remove the springform pan from the oven with the help of oven mitts and leave the apple wine cream tart in the pan to cool, preferably overnight in the fridge. Carefully loosen the edge of the tart from the rim of the springform pan with a knife and lift off the pan. Place the apricot jam in a small saucepan or saucepan and heat until the apricot jam becomes runny. Using a pastry brush, spread the apricot jam over the edge of the apple wine cream pie. Place almond flakes in a small buttered pan or coated skillet and dry toast without adding any fat until the almond flakes turn golden brown, as seen in the picture above. Allow the almond flakes to cool slightly, place in the palm of your hand and press onto the edge of the apple wine crème tart.

Servings: 16, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
322 kcal
51 g
3 g
9 g

(C)opyright by Marions Kochbuch