Ready in 1 hour
This traditional recipe is just like mutti made. It's an apple tart that is quite common in Switzerland and Germany. Be sure to use a high-quality unsalted butter. Don't use margarine! Remember that the quality of the ingredients is very important and will affect the taste of the final product. This Apfelkuchen is a rustic tart with a sweet, lemony shortcrust pastry. You'll want to use a crunchy, flavorful apple for this recipe. It's a great dessert, but can be eaten for breakfast because of the high fruit to pastry ratio. The aroma in the kitchen will get the neighbors coming over! Adapted by http://laurenhairston.blogspot.com/2011/01/contest-apfelkuchen.html
"A wonderful tart! I had to compensate the recipe a bit. I used aluminum foil (ungreased) over the baking sheet. It was much easier to flap over the crust. The 5 mac apples that I used were enough for one layer. The raisins and walnut amounts were enough for one layer also. If you make 2 layers, I would suggest you double the apples, raisins and walnuts, or keep the edges to 4 inches. Way too much lemon! Just use 1/2 the zest of 1 large lemon."- mpau0516
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To make the dough: on a (clean!) counter or pastry board, pile up the flour and sugar. Top with grated zest from the lemon. Set the lemon aside for the topping. Make a well and add the butter (cut into small pieces). Using a table knife or pastry blender, cut the butter into the flour/sugar mixture until the dough resembles coarse sand. Make another well (you'll probably want to grab your bench scrapper) and add the egg, egg yolk, and salt. Cut these in and add the vinegar/water mixture a bit at a time and lightly kneed until dough comes together. You may need to add a bit more flour or water, depending on the texture of the dough (be sure to add it slowly). I didn't need to do that step, the dough was fine. Form the dough into a disc, cover with plastic wrap and chill for 1/2 hour.
While the dough is chilling, preheat oven to 350 degrees F and start on the topping. Peel and core apples, slice in half and then into 1/8 inch thick slices and place in a mixing bowl. Squeeze over juice from lemon (you may need the whole fruit) to keep apples from turning brown. Set aside.
When the dough has finished chilling, roll it out on a floured board or counter with a floured rolling pin until it is about 19 inches long and 12 inches wide. Carefully fold it over itself and then unfold onto an 11 inch by 17 inch baking sheet.
Layer half of the apple slices onto the dough, leaving a 2 inch margin all the way around. Sprinkle 2/3 of the nuts and 1/2 the raisins. Mix the sugar and cinnamon in a bowl and sprinkle half over the apples, nuts and raisins. Make another layer of apples, nuts and raisins and cover with the rest of the cinnamon sugar.
Fold the sides of the pastry over, starting with the short sides. Pour the melted butter over the topping and brush the pastry frame with the slightly beaten egg.
Bake in the middle of the oven for about 45 minutes, or until the pastry is golden.
When the pastry has cooled a bit, divide into 12 slices.
I used 5 Macintosh apples, and only had enough for 1 layer. The raisins and walnuts were enough for one layer. The sugar cinnamon mix was enough for 2 layers. The cook time was ready in 30 minutes. I left mine in for 40 minutes, and the raisins burned.
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mpau0516 2 years agoA wonderful tart! I had to compensate the recipe a bit. I used aluminum foil (ungreased) over the baking sheet. It was much easier to flap over the crust. The 5 mac apples that I used were enough for one layer. The raisins and walnut amounts were enough for one layer also. If you make 2 layers, I would suggest you double the apples, raisins and walnuts, or keep the edges to 4 inches. Way too much lemon! Just use 1/2 the zest of 1 large lemon.