in Sweden

Swedish apple tart with rosehip jam

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Ingredients for 1 servings:

  • 180 g flour
  • 140 g butter
  • 140 g sugar
  • 3 egg yolks
  • 8 apples
  • 1 lemon(s) (peel and juice, untreated)
  • 3 tbsp sugar
  • ½ cup(s) wine, white or apple juice
  • 70 g rosehip pulp
  • 100 g sugar
  • 3 egg whites

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Knead the flour, butter, sugar, and egg yolks. Divide 1/3. Roll out 2/3 of the dough onto the bottom of a springform pan. Pull the remaining dough up 3 cm from the sides of the pan. Bake in a preheated oven at 200°C for about 20 minutes. Meanwhile, peel and core the apples, and cut into wedges. Cook them in wine (or apple juice) with the lemon zest, lemon juice, and sugar until soft, then sieve. After baking, pour over the cake. For the topping, beat the rosehip jam and sugar until fluffy. Beat the egg whites until stiff peaks form and fold into the jam. Pour the topping over the cake and bake for another 20 minutes at the same temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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