GERMAN APPLE CAKE-TART
This is a fairly simple and very elegant apple tart in a deliciously thick crust with spirals of apple wedges graced with a delicious cinnamon-sugar topping. I wanted a safe place to keep it and my mom's paper copy is pretty tattered from so many uses! The cake/crust part is good for a variety of other recipes too (a quick pat-in-the-pan quiche crust, for example).
Provided by KWB5015
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cake/Crust: Mix dry ingredients and cut in butter as for a pie crust (mixture should be "sandy" with small pea-sized lumps of butter).
- Add egg and milk and mix well.
- Pat into the bottom and halfway up the sides of a 11 1/2 X 7 1/2 baking dish (I use large ceramic quiche pan).
- Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
- Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
- Toward the end of the baking time you can also run it under a broiler to nicely brown the edges of the apples for the extra "wow" factor.
Nutrition Facts : Calories 405.7, Fat 18.5, SaturatedFat 11.2, Cholesterol 80.8, Sodium 390.7, Carbohydrate 58.1, Fiber 4.2, Sugar 31.5, Protein 4.7
GERMAN APPLE TART (APFEL TARTE)
A beautiful, easy, and delicious German tart that is not too sweet. Creme Fraiche adds a decadent and important note (no substitutions!). A recipe I often make for entertaining. Be careful to use a light hand while cutting the apple quarters so the knife does not cut all the way through the apple.
Provided by Chrystabel
Categories Tarts
Time 2h45m
Yield 1 Tart, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ingredients for the dough until its smooth. Wrap in foil and let rest in the refrigerator for at least 1 hour. Peel, core, and cut the apples into quarters. With a sharp knife cut each quarter apple in its round side several times lengthwise. Don't cut the apple all the way through. Combine 2 tablespoons sugar, lemon juice and Calvados or apple cider. Pour over the apples and let them marinate for 1 hour.
- Roll 2/3-3/4 of the dough out into a 9 inch round. Set into a 9 inch springform pan. Use the rest of the dough to create a small edge along the inner walls of the form. Using a fork punch tiny holes into the bottom of the unbaked crust. Bake at 350° F for 10-12 minutes. Place the apples in a sieve or colander. Make sure to catch the escaping juice in a small bowl. Combine this juice with the Creme Fraiche and stir until smooth and consistent.
- Sprinkle the remaining 2 tablespoons of sugar over the baked crust. Arrange the partially sliced apple quarters on the crust round side facing upwards. Pour the Creme Fraiche mixture over the apples. Bake at 350° F for 35 minutes or until lightly browned. Garnish with chopped almonds or nuts if desired. Serve with whipped cream, vanilla ice cream,sweet Creme Fraiche, or plain.
- Variations: substitute fresh peaches or pears. Instead of calvados or apple cider use peach or pear schnapps.
Nutrition Facts : Calories 215.3, Fat 10.9, SaturatedFat 6.8, Cholesterol 31.9, Sodium 75.2, Carbohydrate 29.4, Fiber 2.3, Sugar 15.9, Protein 1.9
GERMAN APPLE TORTE (KRUMMELTORTE)
German cooks boast dozens of versions of apple tortes and kuchens. The pastry for this one is easy enough for novice cooks to make.
Provided by Olha7397
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- TO MAKE THE FILLING: Peel, core and quarter apples; cut each quarter crosswise into 5 or 6 pieces.
- Place in empty saucepan; stir in 1/2 cup of the sugar.
- Cover and simmer for 7 minutes or until apples are partially cooked.
- Place in sieve to drain.
- TO MAKE THE PASTRY: In bowl, combine flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles fine crumbs.
- Lightly beat together egg and vanilla.
- Stir into flour mixture and mix well until ball of soft dough forms.
- (If dough seems too stiff, add a few drops of water.) Rolls out half the pastry to about 1/8 inch thickness and cut to fit bottom of lightly greased 8-inch springform pan.
- Place drained apples on top of pastry, leaving 1/2 inch space between apples and inside edge of pan.
- Crumble remaining pastry dough into currant-sized crumbs.
- Drop half the crumbs into the space between apples and edge of pan.
- Flatten top surface of apples and sprinkle with remaining pastry crumbs.
- Sprinkle torte with remaining sugar.
- Bake in 425 F.
- oven for 25 to 30 minutes or until well browned.
- Remove hinged ring and serve torte on pan base.
- Serve warm, garnished with whipped cream.
- Makes 8 servings.
- Canadian Living.
Nutrition Facts : Calories 313.2, Fat 12.5, SaturatedFat 7.5, Cholesterol 56.9, Sodium 187.3, Carbohydrate 49.7, Fiber 3.1, Sugar 33.8, Protein 2.8
SWISS APPLE TART -- APFELWäHE
adapted recipe from the internet-posted for zw7 - the recipe called for castor sugar; i looked this up and it is "finely ground granulated sugar"
Provided by petlover
Categories Tarts
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Sift the flour and sugar together into a large mixing bowl. Coat the butter with flour from the bowl to make it easier to handle, and grate it directly onto the flour, using the coarse blade of a cheese grater. As you grate the butter, mix the flakes together with the flour occasionally, using your fingertips, before grating more.
- Add the sugar and lemon rind. Using two round-bladed knives, cut the butter into the flour until the mixture resembles cornmeal.
- Mix the egg lightly with a fork and pour over the flour mixture. Using the fork, mix the egg into the flour mixture until well distributed. Then, using your hand, pull the dough gently together into a ball. Knead lightly and briefly on a floured board until the dough forms a cohesive mass. Pat into a flat round and wrap tightly in Saran wrap / plastic wrap / clingflim. Refrigerate for at least an hour before using.
- Roll the dough out just thin enough to be about an inch and a half wider than the 10-12" tart pan, and either fold it in two for the move into the pan, or drape it over the rolling pin and move it that way. Carefully tuck the dough down so that it is flat both against the pan's bottom and the fluted sides. Press it gently against the fluting: then trim it off flat by rolling the rolling pin over the top edge. Prick the bottom of the crust-to-be with a fork.
- Preheat the oven to 375°F.
- Sprinkle the bottom of the pastry-lined pan/tin with the ground almonds. Combine the cinnamon, sugar and lemon zest in a small bowl.
- Peel, core and quarter the apples. Slice them very thin (you may want to use a mandoline-type vegetable slicer for this), toss them together with the cinnamon-sugar-zest mixture, and then arrange them in concentric circles on top of the ground almonds. Flake the butter on top.
- Mix the cornstarch well with about three tablespoonsful of the cream: then add this to the rest of the custard ingredients and mix well.
- Put the pastry in the oven and bake for fifteen minutes.
- When this time has elapsed, stir up the custard ingredients well one more time, then pour enough custard into the pastry to fill it to the top.
- Close the oven and bake for another 30 minutes. (If the pastry was showing too much browning at the 15-minute stage, you might want to decrease the heat just a little.)
- At the end of the 30 minutes, wiggle the pan a little to make sure that the custard's set. If it is, remove and allow to cool on a rack. If it isn't, give it another five or ten minutes, but no more. The custard usually puffs up while baking: when it collapses after you remove it from the oven, don't worry -- it's supposed to do that.
- The apfelwähe can be served hot, warm, or cold. Add whatever sides you prefer with an apple dessert -- pouring cream, more custard, a sharp cheese.
Nutrition Facts : Calories 787.1, Fat 52.3, SaturatedFat 27.8, Cholesterol 246.3, Sodium 339.7, Carbohydrate 73.9, Fiber 7.9, Sugar 38.4, Protein 11.5
GRAND MARNIER APPLE TARTE
Make and share this Grand Marnier Apple Tarte recipe from Food.com.
Provided by Southern Polar Bear
Categories Tarts
Time 1h15m
Yield 1 tarte, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the sliced apples, Grand Marnier, orange zest, and sugar; set aside for the flavors to blend.
- In a seperate bowl, make a kind of custard mixture by stirring together the heavy cream, egg, egg yolk, cinnamon, and vanilla extract.
- Heap the sliced apples into the crust with a slotted spoon, so it's not too runny.
- Pour the custard mixture over the apples and dot the top with pieces of butter.
- Bake at 375 degrees for approximately 45 minutes, or until golden brown.
Nutrition Facts : Calories 391.3, Fat 19.8, SaturatedFat 8.6, Cholesterol 104.1, Sodium 185.5, Carbohydrate 52.7, Fiber 3.6, Sugar 36.8, Protein 3.2
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