Covered Shortcrust Pastry – Apple Tart with Fine Semolina Filling

The semolina mass

1. Heat the milk (or almond milk) with the sugar – add the semolina and simmer gently for 5 minutes on a low heat – then add the rum, lemon juice and lemon zest – remove the pan from the heat and stir in the egg yolks – allow the semolina to cool

the shortcrust pastry

1. Mix the flour with baking powder in a large bowl – mix in the sugar and lemon zest – mix the eggs with the flour and then add the butter cubes – work everything with the shortcrust pastry maker until an even dough is formed (this kitchen aid is ideal because the shortcrust so does not come into contact with warm hands!) – the dough is kneaded very briefly with the hands and thus remains relatively cool !!!
2. Now place a little more than 1/3 of the dough on a large piece of cling film – also cover the top with cling film – now place the whole thing on the bottom of the spring cake tin (26cm) and first with your hands or then with the rolling pin Evenly shape the still soft dough into the right shape – only then place the dough in the refrigerator for 30 minutes
3. Next come the side walls – here, too, we shape the still soft dough between 2 layers of cling film into 2 long strips and then place them in the refrigerator – from the last part of the dough we shape narrow strips for the ceiling and these also wander first in the fridge …

the apple filling

1. In the meantime, wash the apples, cut them into quarters and cut into small cubes – mix with sugar – add lemon juice, rum and lemon zest – chop raisins (or add whole) and also add – let the apple mixture steep in the refrigerator

Bring the shortcrust pastry into the pan

1. Take the prepared shortcrust pastry base and the side edges out of the refrigerator – peel off the top cling film from the bottom part and put baking paper over it – now turn the whole thing over and place it back on the springform pan so that the baking paper is now between the dough and the cake pan – then the 2. Film (now on top) peeled off
2. Peel off a foil from the side edges and use the remaining foil (it is now on the outside) to press the shortcrust pastry against the walls of the springform pan – the connection of the base and the side edges is also very easy if you apply light pressure at the connection points the foil exerts – as soon as everything is evenly placed, the foil can also be peeled off the side edges – now pierce the shortcrust pastry with a fork at regular intervals

The filling

1. First the shortcrust pastry is coated with apple jam – then the cooled semolina mass is on top – now we get the apple mass from the refrigerator and add rusk crumbs to bind the resulting juice – finally the protruding edge of the shortcrust pastry is placed over the filling and the The prepared shortcrust pastry strips are placed on top – the apple tart is baked for 45 – 50 minutes in an oven preheated to 180 degrees O / U heat
2. Even if it’s difficult (;-))) you should let the cake cool a little before cutting – sprinkle with a little cinnamon sugar and enjoy!