Apple tart with vanilla cream

Name: Apple tart with vanilla cream
Ingredients: 300 g flour; 100 g powdered sugar; 2 tablespoons cocoa; 150 g cold butter; 1 egg; 15 ml cold water (optional); 1 kg apples; 2 tablespoons sugar; 1 teaspoon ground cinnamon; 350 g sour cream 20% fat; 40 g vanilla pudding powder; 2 tablespoons powdered sugar

Dessert - Apple tart with vanilla cream by Amalia B. - Recipia

Apple tart with vanilla cream starts with a crust made from cold butter, then is filled with grated apples and a cream set with pudding powder. I keep cocoa in the dough and roll the crust up the sides of the pan; the layer of cream sets in the oven, and the tart is cut once it has cooled. Prep: 30 minutes. Cook: 45-50 minutes. Rest: 90 minutes. Total time: 165-170 minutes. Servings: 8. About 500 kcal and 7 g protein per serving.

Ingredients

For the crust

300 g flour
100 g powdered sugar
2 tablespoons cocoa
150 g cold butter
1 egg
15 ml cold water (optional)

For the filling

1 kg apples
2 tablespoons sugar
1 teaspoon ground cinnamon

For the cream

350 g sour cream 20% fat
40 g vanilla pudding powder
2 tablespoons powdered sugar

Preparation

1. Mix the flour with the powdered sugar and cocoa. Add the cold butter, cut into small pieces, and rub it in with your fingertips until the mixture looks like breadcrumbs. 2. Pour in the beaten egg and knead until you have a dough that doesn't stick. If needed, add 15 ml cold water. Shape the dough into a ball, cover it with plastic wrap and refrigerate for at least 30 minutes. 3. Peel and grate the apples, then mix them with the sugar and cinnamon. Leave them for 30 minutes to release their juices. 4. Mix the sour cream with the powdered sugar and pudding powder until smooth. 5. Heat the oven to 180°C. Sprinkle a little flour from the measured amount onto the work surface and roll out the dough. Press it into the bottom and up the sides of a tart pan, then prick it here and there with a fork. I cut little flowers from the leftover dough and arrange them on top. 6. Squeeze the apples well and spread them over the crust. Pour the cream on top and bake the tart for 45-50 minutes, until the surface starts to brown. Leave it to cool for 60 minutes before cutting.

Notes

Choose firm, slightly tart apples; very sweet varieties can make the filling a bit heavy. If using softer apples, grate them just before mixing them with the sugar, so they don't sit around and soften even more. A 26 cm tart pan leaves room for a good layer of filling. Use pudding powder for cooking, not ready-made vanilla cream, because the mixture needs to set in the oven. You can replace up to 300 g of the apples with firm pears, keeping 1 kg of fruit in total. The crust contains gluten and egg, and the cream contains dairy. A slice goes well with plain black tea, without milk, which lets the flavor of the apples come through. Once cooled, keep the tart covered in the refrigerator for up to 3 days.