Apple tart with cream topping recipe

Apple Tart with Cream Topping recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious apple tart with cream topping recipe is a delightful dessert that combines the sweet and tangy flavors of apples with a creamy and luscious topping. The tart is made with a buttery and flaky crust that perfectly complements the tender apple slices. The cream topping adds a touch of richness and smoothness to each bite. Whether you're hosting a dinner party or simply craving a comforting treat, this recipe is sure to impress.

Keywords: apple tart, cream topping, dessert, buttery crust, luscious.

Apple tart with cream topping recipe details

Apple tart with cream topping recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

2 medium	eggs
225 g	sugar
50 g	flour
45 g	cornflour
1 tsp	baking powder
50 g	ground almonds
1 ½ kg	apples, peeled, cored and diced
4 tbsp	lemon juice
375 ml	apple juice
100 g	raisins
100 g	marzipan
3 leaves	gelatine
250 g	whipping cream
300 g	sour cream
2 pack(s)	vanilla sugar
40 g	almond flakes
½ tsp	cinnamon

Instructions

Separate the eggs. Whip the egg whites with 2 tablespoons of lukewarm water and 75g of sugar until stiff. Fold in by and by the egg yolks and the sifted flour, 20g of cornstarch, the baking powder and finally the almonds. Coat thinly a buttered springform tin with flour. Fill in the batter. Bake in the preheated oven at 150°C for 20 minutes. Allow to cool, then transfer the cake base carefully onto a serving plate.

Mix the apples with the lemon juice. In a saucepan, caramelize 120g of sugar. Add the apples and deglaze with 250ml of the apple juice. Add the raisins, cover and cook for 10 minutes. Strain into another saucepan. Bring the cooking liquid to a boil. Mix 5g of the cornstarch with the remaining apple juice until smooth. Add to the sauce and cook until thickened. Add the apples and raisins kept back in the strainer. Allow the compote to cool completely. Add the marzipan and stir until well combined. Divide the mixture on top of the cake base. Refrigerate for an hour.

Soak the gelatine in a small amount of cold water for 5 minutes. Squeeze out and dissolve over low heat in a small saucepan. Whip the cream until stiff. Whisk the sour cream with half of the vanilla sugar and 1 tablespoon of sugar for 3 minutes. Mix 1 tablespoon of the cream mixture with the gelatine until smooth and well combined. Stir this into the remaining cream. Fold in the whipped cream. Spread the tart with the cream and refrigerate for at least another 2 hours.

Toast the almond flakes until golden. Mix together with the cinnamon and 1 tablespoon of sugar. Sprinkle the tart with the almond mixture.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:
n/a