Warm Apple Tart with Vanilla Sauce and Noble Sweet Riesling

Knead all the dough ingredients quickly to form a smooth dough and let it rest for an hour in a cool place. Then roll it out thinly and line a tart form (30 or 32 cm diameter) with it and prick it a few times with a fork. Bake for about 15 minutes at 190-200 degrees in the electric oven or on level 3 in the gas oven.

For the filling, peel the apples, remove the core and cut half of the fruit into thin slices; Drizzle with a little lemon juice. Cook the remaining apple pieces with water, white wine and sugar and strain them through a sieve. Place the applesauce on the pre-baked base, spread evenly and cover with the apple slices in a star shape. Bake the tart for 20-25 minutes in the electric stove at 200-220 degrees, in the gas stove on level 4. Brush the apple tart with the apricot jam immediately after baking.

For the vanilla sauce, pour the milk and cream into a saucepan. Add the pulp of the vanilla pod and let it steep a little. Beat the egg yolks and sugar over a water bath to a creamy mass. Then add the milk cream and continue stirring. When the sauce stops foaming, pour into a cold china bowl and cool down. Arrange a piece of apple tart on a plate and pull a fine sauce from the vanilla sauce. Put a few raspberries in the vanilla sauce as a color accent and offer a noble sweet Riesling as a dessert wine.