Apples I am (unfortunately) very zwiegespalten. As a child, I loved apples, especially cute red ones. And - I know that nobody understands - the meager the better! Maybe that was already a foresight on my part, because today I do not tolerate fresh crisp apples anymore. The sourer the worse for me.
Unfortunately, I can not eat them, however much I like apples. As bad as that is, I have to resort to the modern and globally marketed varieties like gala and jazz, although I would like to support the seasonal and above all regional varieties.
Luckily, my lover likes exactly those varieties and I am doing something for my apple conscience by cutting and serving these apples. So I contribute a small part.
My colleague provides us with Rubinette, for example. This is a small, relatively sour apple that has been bred from Cox Orange and Golden Delicious. It does not count among the really old varieties, but it is not available everywhere and is protected. Since I regularly carry bags of ruby rubbish home and my lover does not really come after me with one apple a day, I had to try it and bake it.
Baked or generally cooked, I can handle the apples again. I love cloudy apple juice or applesauce!
A few days ago, Chaosqueen has blogged a delicious pear tart with mascarpone cream that I immediately liked. After dry cake I did not feel like I wanted to try something new, shortcrust pastry came to me as called and since I still had a bowl of mascarpone in the fridge, which urgently needed to go, I decided for this tart and made them with apples .
apple tart with mascarpone cream and almonds
for a tart dish of 28 cm Diameter
For the short crust pastry:
200 g of flour
75 g of finest sugar
80 g room-warm, but not too soft butter
50 g Schmand
legumes for blind baking
For the topping and the filling:
1 large egg
125 g mascarpone
80 g sugar
3 tablespoons almonds
about 6 small sour apples
juice of 1/2 lemon
100g almond flakes
Preheat the oven to 180 ° C.
Grease and simmer a tart tin well.
For the ground, add flour, sugar, butter in pieces and sour cream to a smooth Knead dough. Roll out the dough onto some flour the size of the tart, fold it up, lay out the shape and pull up one edge. Cut off excess dough. Pierce the bottom several times with a fork and put the mold into the freezer for 10 minutes.
Then place the baking paper on the dough and add legumes.
Bake for 25 minutes, then the Remove legumes and put the dish back into the oven for 5 minutes.
In the meantime, for the filling, whisk the egg in a bowl with a whisk, then stir in the mascarpone and mix to a smooth mass. Stir 50 g of the sugar and 1 tbsp ground almonds.
Peel the apples first, then quarter, remove the core and cut the apple quarters into slices.This prevents the floor from later becoming soaked with liquid and soaking.
Pour the mascarpone cream over it and smoothen it. Place the apple slices on top of the cream and sprinkle with almond flakes.
Add the remaining sugar and bake the tart again for about 45 minutes at 175 ° C.
The tart tastes lukewarm and cold very good. It goes well with vanilla ice cream or whipped cream.