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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the currants in a small bowl and pour the rum over them. | 2. Allow to soak for at least 20 minutes. | 3. Peel, core and cut the apples into 1/4 inch thick slices. | 4. At this point, pre-heat the oven to 350 F and start making the pastry. | 5. Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal. | 6. With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel. | 7. Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high. | 8. Now fill the pastry shell. | 9. Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl. | 10. Sprinkle the mixture over the dough in the pan and spread the apples over it. | 11. Drain the currants and set the rum aside. | 12. Scatter the currants over the apples. | 13. Bake in the middle of the oven for 10 minutes. | 14. During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured. | 15. Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake. | 16. Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer. | 17. Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart. | 18. Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly. | 19. Remove the pan from the oven and let the tart cool completely before removing from the springform. | 20. Slide onto a cake plate and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
currant	1/4	cup	dried	17.64	4.3064	0.392	0.1148
rum	1/4	cup		-	-	-	-
white breadcrumb	1/2	cup		2420.8055	0.0	538.5612	13.6
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
tart cooking apple	6	pounds		2420.8055	0.0	538.5612	13.6
purpose flour	2	cups		2420.8055	0.0	538.5612	13.6
butter	3/4	cup	unsalted softened	1220.6925	0.1022	1.4471	138.0898
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	2	tablespoons		268.66	67.1987	0.0	0.0
lemon	2	tablespoons	grated rind	7.685	2.4698	0.2915	0.0795
egg	2			143.0	0.72	12.56	9.51
egg yolk	2			218.96	2.4412	10.7848	18.0472
sugar	1/3	cup		268.66	67.1987	0.0	0.0
heavy cream	1 3/4	3/4		714.0	5.754	5.9639999999999995	75.768
sugar	2	tablespoons		268.66	67.1987	0.0	0.0
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.