Apple tart with wine cream
Apple tart with wine cream is a refined and savory dessert, perfect for impressing guests or indulging yourself on a relaxing Sunday. This recipe combines a flaky crust with delicious apples, complemented by a vanilla cream enriched with wine, which offers a unique and sophisticated taste. The total preparation time is about 1 hour and 30 minutes, and this recipe serves 8 portions.
Ingredients:
For the tart dough:
- 250 g flour
- 125 g cold butter, cut into cubes
- 70 g powdered sugar
- 1 egg
- A pinch of salt
For the apple filling:
- 4 large apples (preferably Granny Smith for a pleasant contrast of acidity)
- 50 g sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
For the vanilla cream with wine:
- 500 ml milk
- 100 g sugar
- 4 egg yolks
- 40 g cornstarch
- 1 teaspoon vanilla extract
- 100 ml white wine (preferably a sweet or semi-sweet wine)
Preparation:
1. Start with the tart dough. In a large bowl, combine the flour and salt. Add the cold butter and rub it with your fingertips until the mixture resembles fine sand. Add the powdered sugar and egg, mixing quickly until you achieve a homogeneous dough. Form a ball, cover with plastic wrap, and refrigerate for 30 minutes.
2. Meanwhile, prepare the apple filling. Peel the apples, slice them thinly, and mix them in a bowl with the sugar, cinnamon, and lemon juice. This step will help release the flavors and prevent the apples from oxidizing.
3. Preheat the oven to 180°C. Once the dough has chilled, roll it out on a lightly floured surface to obtain a thin sheet that can cover a 24 cm tart pan. Place the dough in the pan, trim the excess, and make a few holes with a fork in the bottom of the tart to prevent puffing.
4. Arrange the apple slices evenly on the bottom of the tart. Bake for 25-30 minutes or until the crust turns golden.
5. While the tart is baking, prepare the vanilla cream with wine. In a saucepan, heat the milk together with the sugar and vanilla extract, but do not let it boil. In a separate bowl, whisk the egg yolks with the cornstarch until creamy. Gradually add the warm milk mixture to the yolks, stirring continuously to avoid curdling. Return everything to the saucepan and cook over low heat, stirring continuously, until the cream begins to thicken.
6. Once the cream has thickened, add the white wine and mix well. Let the cream cool for a few minutes.
7. When the tart is ready, remove it from the oven and let it cool slightly. Pour the vanilla cream with wine over the warm apples and let the tart cool completely before slicing.
Serving suggestions:
Serve the tart with a dollop of freshly whipped cream or vanilla ice cream for a delicious temperature contrast. You can also add toasted nuts for an extra texture and flavor.
Possible variations:
If you want to explore other flavors, you can replace the apples with pears or peaches, and for the wine cream, you can also use a red wine for a more intense taste. This apple tart with wine cream will surely earn you the appreciation of everyone who tastes it, becoming a favorite in your dessert menu.
I mixed the flour with the baking powder, then with the sugar, egg, and melted butter; in addition, I added a pinch of cinnamon. If the dough sticks to your hands, chill the dough. In my case, it was necessary; it resulted in a rather soft mixture, so I added a bit more flour and then put it in the fridge. I prepared the apples (washed, cored, and cut into pieces) and greased the dish with a little butter (I don't think it was necessary, I did it on my own!). I sprinkled flour on the work surface and rolled out the dough, first on the sides of the mold - two-thirds of the dough, with the rest making a strip 3 cm wide to place on the sides of the dish (however, I placed a round sheet in the yena dish and cut around the edge). On top of the dough in the mold, I placed the cut apple pieces (you can peel and cut them after rolling out the dough; mine changed color a bit; I avoid this by spraying them with a little lemon juice). The cream to put over the apples: The vanilla pudding powder and sugar are placed in a pot over medium heat, and wine is added gradually while stirring... after pouring in all the wine, let it come to a boil and that's it! This mixture (which looks translucent and has a special flavor) is poured over the apples and that's it! Bake for 40 minutes at 180 degrees for regular ovens and 160 degrees for fan ovens, for gas ovens - at 2-3. The apple tart is left for an hour in the mold to cool. Note: When taken out of the oven, the tart has a very slightly soft filling (if you shake it, it moves a little, but like a well-set jelly!). It is left for an hour in the dish and firms up, and after sitting in the fridge for a few hours, it looks in section like in the first photos posted here. Anyone making the cake for children can replace the wine with apple juice, as specified in the book, but in this case, for the filling, only 50 grams of sugar will be used instead of the 150 grams stipulated in the original recipe. The recipe for Apple Tart with Wine Cream was proposed by Gabriela Carmen on the recipe forum. Serve the apple tart with wine cream after it has cooled.
Ingredients: Tart dough: 180 grams of white flour, half a teaspoon (level) of baking powder, 90 grams of sugar, one packet of vanilla sugar, one egg, 90 grams of butter or margarine (I used butter with only 40% fat). Filling: 500 grams of apples, one packet of vanilla pudding (powder!), 150 grams of sugar, 375 ml (three eighths of a liter, specified in the book) of white wine. For decoration (if desired), but it also works plain: 250 ml of whipped cream (I used spray whipped cream), half a tablespoon of cocoa and chocolate (shavings, pieces).
