John Myers
Tangy Apple Tart with Sparkling Wine
The perfect tangy apple tart with sparkling wine recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 0,5 teaspoon Baking powder
- 175 g Cold butter
- 75 g Sugar white
- 1 pinch Salt
- 1 Egg
- 250 g Flour
- For covering:
- 750 g Fresh apples Boskoop
- For the cast:
- 150 g Sugar white
- 1 tablespoon Vanilla sugar
- 1 pinch Salt
- 250 Milliliters Cream
- 250 Milliliters Sparkling wine
- 1 packet Custard powder
- 3 Eggs
- Mix the flour with the baking powder and place in a bowl. Add sugar, butter, salt and egg and use the dough hook to make a shortcrust pastry. Shape the dough into a ball, wrap it in foil and place in the fridge for about 45 minutes.
- Peel and quarter the apples and remove the core. Score each quarter on the curved side with a knife four times about an inch deep. Place the apple quarters in a bowl with lemon water.
- Pour the dough into a prepared springform pan, roll out and pull up one edge. Drain the apple quarters and place them in a circle on the dough with the curvature facing up.
- Mix the pudding powder with a little cream. Bring the rest of the cream to the boil with the sparkling wine, salt, vanilla sugar and sugar. Remove from the hotplate, stir in the mixed pudding powder with a whisk and bring to the boil again briefly. Now whisk the eggs and stir into the pudding.
- Distribute the icing evenly over the cake. Place the apple tart in the oven preheated to 150 degrees (circulating air 2 rails from below) and bake for approx. 45 minutes. Take out of the oven and let cool down in the tin for 15 minutes. Remove the edge of the springform pan and let the apple tart cool down.
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