Pawaru-Grahmata

№ 1IX. nodaļa

Ābolu torte

Apple tart in puff pastry

  • Serves 6
  • about 1½ hours, plus cooling
  • Melnraksts · vēl nav izmēģināts

1796Ahbolu torte.

Modernizētslpp. 359–360 · PDF 373–374
6 porcijas

The book gives no quantities for the main version; the amounts below are ours. Its third version uses 5 eggs.

Method

7 soļi
  1. Peel, quarter and core the apples, then cut them into thin slices, 3–4 mm.
  2. Melt the butter in a wide pan. Add the apples, sugar, cinnamon, zest and candied peel. Cover and cook over low heat for 8–12 minutes, turning them gently now and then, until just tender but still holding their shape.
  3. If the apples are dry, add a little wine; if they give off a lot of juice, take the lid off and let it cook away. The filling should not be thin and runny. Leave to cool completely.
  4. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 24 cm loose-bottomed tart tin, or make a pastry case as in 09-000. Prick the base with a fork (our addition) and chill for 15 minutes.
  5. Fill with the cold apples. Roll out the rest of the pastry 2–3 mm thick and cut it into a decorated lid or strips for a lattice. Lay it on, stick it to the edge with a little water and crimp the edge.
  6. Brush with beaten egg. Bake for 15 minutes, then turn the oven down to 180 °C and bake for another 25–30 minutes, until deep golden and crisp underneath.
  7. Leave to cool for at least 20 minutes before cutting.

Notes

What the book says vs. what we added

the book has the sliced apples stewed "over embers" with a little butter, sugar, fine cinnamon, finely chopped or (better) grated lemon peel and candied peel, with a little sweet wine if the apples are neither sour nor juicy, then cooled and baked "in fine puff pastry". The amounts, the tin, the lattice, the egg glaze, the oven temperatures and times are ours.

First variation (apple purée)

cook the apples in sweet wine until very thick, pound them with fine sugar and orange blossoms and press them through a sieve, then bake in puff pastry. While it is still hot, glaze it with sugar and rose or orange flower water. For our quantities: 1 kg apples, 150 ml sweet white wine, cooked uncovered for 20–30 minutes to a thick purée; 80 g sugar and 1–2 tsp orange flower water (fresh orange blossoms are hard to find). For the glaze, mix 100 g icing sugar with 1–2 tbsp rose or orange flower water and brush it on the hot tart.

Second variation (layered with sponge fingers and custard)

poach the apple pieces in wine, water and sugar just until tender, without letting them fall apart. Line the tin with pastry and make the rim double, wetted and crimped, so it stands higher. Fill with alternate layers of apple, crushed sponge fingers (the book's Biskuit), currants that have been washed and briefly boiled, and a little grated lemon zest, ending with sponge fingers. Beat 5 eggs with a little water, wine and sugar and pour it over, without letting it run onto the rim, then bake and dust with sugar. For a 24 cm tin: 800 g apples poached in 150 ml wine, 150 ml water and 80 g sugar for 5–8 minutes; 100 g sponge fingers; 50 g currants; the zest of 1 lemon; 3 eggs beaten with 2 tbsp each of water, wine and sugar. Bake at 180 °C for 35–40 minutes, until the custard has set.

Apples

any firm apple that keeps its shape works; tart ones such as Antonovka or Granny Smith give the best balance with the sugar. Apples that fall to a purée (Bramley) suit the first variation.

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