Sour apple pie

The tart with sour apples is a dessert that perfectly combines the tartness of the apples with the caramelized sweetness, offering an unforgettable culinary experience. This recipe is ideal for those who want to impress guests or simply indulge in a homemade dessert. When we think of tarts, we recall the moments spent in the kitchen, the cheerful noise of mixing ingredients, and the inviting aroma that spreads throughout the house.

Total preparation time: 4 hours (2 hours for cooling the dough + 2 hours for preparing and baking the tart)
Number of servings: 12

Ingredients

For the dough:
- 2 eggs
- 1 package (250 g) of butter at room temperature
- 100 ml sunflower oil
- 100 ml mineral water
- 2 tablespoons of sugar
- 1 packet of baking powder
- 1 pinch of baking soda
- 600 g flour
- a pinch of salt

For the filling:
- 1.5 kg sour apples (preferably Granny Smith or other high-acidity varieties)
- 1 tablespoon of cinnamon
- 5 tablespoons of sugar
- 2 packets of vanilla sugar
- 2 tablespoons of semolina
- powdered vanilla sugar for decoration

Preparing the dough

1. Beat the butter and sugar: In a large bowl, add the softened butter and sugar. Use an electric mixer to combine them until you achieve a creamy and homogeneous mixture. This will be the flavorful base of your dough.

2. Add the eggs: Incorporate the two eggs, one at a time, mixing well after each addition. The eggs will help create a fluffy texture for the dough.

3. Including the liquid ingredients: Add the oil and mineral water in which you have dissolved the baking powder and baking soda. This mixture will provide additional aeration to the dough, resulting in a light and fluffy tart.

4. Start adding the flour: Sifted in a rain, the flour will incorporate more easily, without forming lumps. Add a pinch of salt to enhance the flavors.

5. Kneading the dough: After all the ingredients are combined, knead the dough with your hands until it becomes homogeneous and elastic. It is important not to over-knead it, to avoid developing the gluten too much.

6. Cooling the dough: Wrap the dough in plastic wrap and refrigerate for 2 hours. This step is essential to obtain a dough that is easy to work with.

Preparing the filling

1. Caramelizing the sugar: In a pan, add the 5 tablespoons of sugar and let it caramelize slightly, without stirring, to avoid crystallization. Once it turns golden, it’s time to continue.

2. Add the apples: Peel the apples and cut them into small cubes. Add them to the pan and stir. The apples need to absorb the caramelized sugar, so let them sauté for a few minutes.

3. Season: Sprinkle the cinnamon and vanilla sugar over the apples. These flavors will transform the filling into a delight.

4. Cook until the juice reduces: Continue cooking until the apples become soft and the juice reduces, about 10-15 minutes.

5. Including the semolina: Finally, add the semolina and mix well. This will help absorb the moisture from the filling, providing a very pleasant texture.

Assembling the tart

1. Dividing the dough: After the dough has chilled, divide it into two equal parts. One part will be used for the base of the tart, and the other for forming the top.

2. Shaping the dough: On a floured surface, roll out the first part of the dough into a thin sheet, large enough to cover the bottom and sides of a tart pan.

3. Add the filling: Place the cooled apple filling in the center of the tart and spread it evenly.

4. Covering the tart: Roll out the second part of the dough and cover the filling. If desired, you can create some decorative cuts to let the steam escape.

5. Baking: Preheat the oven to 180°C and bake the tart for 30-35 minutes or until golden. The flavors will intensify, and the crust will become crispy.

Serving

After the tart has been removed from the oven, let it cool slightly. Sprinkle powdered vanilla sugar on top for an elegant touch. Serve the tart with a scoop of vanilla ice cream or a dollop of sweet cream.

Possible variations

- For a more exotic taste: Add a splash of lemon juice to the filling for a hint of freshness.
- For a richer dessert: Replace some of the apples with pears or peaches.
- For a crunchy texture: You can add chopped nuts or almonds to the filling.

Nutritional benefits

Apples are an excellent source of fiber and vitamins, such as vitamin C. Semolina adds healthy carbohydrates, and butter, although rich in fats, can be consumed in moderation in the daily diet.

Frequently asked questions

What is the best type of apple for this recipe? Sour apples are ideal, as they balance the sweetness of the tart.

Can I use other types of flour? You can experiment with whole wheat flour or gluten-free flour, but the textures may vary.

How can I keep the tart fresh? You can keep it in the fridge, covered, for 3-4 days.

This tart with sour apples is not just a dessert, but a family story, with each bite evoking warm memories and moments of joy. So, gather your friends or family and enjoy this delight! Try making it and share the joy of cooking at home!

 Ingredients: A nice tart, but it seems better as a pie with two layers of dough. The apple filling is ideal, not too sweet and not too sour. Dough: 2 eggs, 1 pack of butter, 100 ml oil, 100 ml mineral water, 2 tablespoons sugar, 1 packet baking powder, a pinch of baking soda, salt, 600 g flour. Filling: 1.5 kg sour apples, 1 tablespoon grated cinnamon, 5 tablespoons grated sugar, 2 packets vanilla sugar, 2 tablespoons grated breadcrumbs, powdered vanilla sugar.