ana A different but interesting combination. Slightly sour apples fried in butter with almonds and raisins, and a cream-cheese cream. It’s all on the fragile bottom.
Ingredients
shortcrust pastry
- 250 g of wheat flour
- 90 g of cold butter
- 30 g of cold lard
- 60 g of powdered sugar
- pinch of salt
- 1 small egg
apple filling
- 500g of apples
- 50g of almonds
- 50g of raisins
- 1 tablespoon of butter
- 1 lemon jelly
- 2 tablespoons of brown sugar
cream
- 500g of mascarpone
- 200ml of heavy cream (30%)
- 2 teaspoons of powdered sugar
Sift the flour, chop the butter and lard. Place all the dough ingredients in a bowl and knead quickly. Shape the dough into a ball, wrap it with cling film. Place in the refrigerator for 30 – 60 minutes.
Brush a 26cm tart gently with butter. Line the mold with the cooled cake. Put baking paper on them and load them with ceramic balls or e.g. beans or peas. Bake the tart in a preheated oven to 190 degrees C for 15 minutes. Then remove the load and bake for another 15 minutes or until the pastry is golden brown. Take it out, let it cool down.
Prepare the filling.
Peel the apples and cut them into small pieces. In a saucepan, melt the butter, add apples, sugar and 2 tablespoons of water. Fry apples until tender, then add almonds and raisins.
Remove from heat and add lemon jelly. Stir set aside to cool down. When it is slightly curdling, place the filling on the cooled tart.
Whip the cream stiff with the mascarpone and powdered sugar. Put the cream on the filling. Ready!
Enjoy your meal!
