Applesauce and Almond Tart

Name: Applesauce and Almond Tart
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: modern

Dessert with Golden Delicious apples from South Tyrol

Difficulty: medium

Preparation time: 60 min

Baking/cooking time: 30 min

Style: modern

Apple: Golden Delicious

Ingredients

For the biscuit pastry
4 eggs
100 g sugar
1 tsp. vanilla paste
1 pinch salt
80 g flour
20 g shelled ground almonds
40 g cornflour
1 level tsp. baking powder

For the applesauce
1 kg apples Südtiroler Apfel PGI (Golden Delicious)
100 ml water
Juice of half a lemon
1 tsp. vanilla paste

For the applesauce layer
250 ml apple juice
20 g sugar
250 g applesauce
1 sachet vanilla pudding powder

For the custard
100 g cream
250 g mascarpone
150 g regular quark (20%)
2 tbsp. milk
50 g sugar
1 tbsp. vanilla paste
2 tbsp. lemon juice 
4 tbsp. cream stabiliser

For the garnish
100 g whipped cream
½ sachet vanilla sugar
40 g flaked almonds
½ apple Südtiroler Apfel PGI (Golden Delicious)
1 piping bag with open star nozzle

Utensils required
1 spring-form cake tin (20 cm)
1 tart ring (9cm)
Baking paper

Preparation

The applesauce

Wash, core and dice the apples. Simmer for approx. 20 minutes in the water, lemon juice and vanilla paste.
Puree and leave to cool.

The base layers

Preheat the oven to 175°C. Line the base of the cake tin with baking paper. Lightly grease the sides and line with baking paper, extending the height of the tin by approx. 3 cm.
Beat the eggs, salt and sugar until thick and creamy (approx. 5-7 mins), adding the vanilla paste while beating.
Combine the flour, cornflour and baking powder and fold in gently.
Press into the tin, smoothing out if required, and bake for approx. 25 minutes. Don’t forget to test with a skewer!
Remove from oven, remove from tin and leave to cool on a wire rack. Slice the base horizontally into three layers

The applesauce layer

Preheat the oven to 175°C. Line the base of the cake tin with baking paper. Lightly grease the sides and line with baking paper, extending the height of the tin by approx. 3 cm.
Beat the eggs, salt and sugar until thick and creamy (approx. 5-7 mins), adding the vanilla paste while beating.
Combine the flour, cornflour and baking powder and fold in gently.
Press into the tin, smoothing out if required, and bake for approx. 25 minutes. Don’t forget to test with a skewer!
Remove from oven, remove from tin and leave to cool on a wire rack. Slice the base horizontally into three layers.

The custard

Whip the cream to a stiff peak.
Beat the mascarpone, milk, quark, sugar and vanilla paste to a creamy consistency, adding the cream stabiliser gradually while beating. Stir in the lemon juice. Fold in the cream gently.

Layering the tart

Place the lower base on a serving platter, and surround with the cake ring. Spread half of the applesauce filling over the base, and top with half of the cream mixture. Add the second layer of the base and repeat.
Place the final layer onto the tart upside down. Cover with cling film and leave to rest in the fridge for at least 4 hours (preferably overnight).

The garnish

Toasted the flaked almonds in a non-stick frying pan.
Whip the cream and vanilla sugar to a stiff peak. Transfer to a piping bag and decorate the cake.
Decorate with sliced apple and toasted flaked almonds and serve.