Rhineland Apple Tart
Gourmet Archives

Filling:
1/2 cup dry white wine
1/2 cups raisins
4 Granny Smith apples, peeled, quartered
and tossed with juice of 1 lemon
Grated zest of 1 lemon
3 tablespoons sugar, combined with
1 teaspoon cinnamon
1/2 cup heavy cream whipped
with 1/2 cup crème fraîche

Make the pastry: In a large bowl sift together flour, sugar and a pinch of salt, make a well in the center and add egg yolk mixture. Scatter butter over flour mixture and blend mixture until it resembles coarse meal. Work mixture to a smooth paste with heel of hand and gather into a ball. Flatten the ball slightly, dust it with flour and chill it, wrapped in wax paper for 30 minutes. Put bottom of an 11-inch tart pan with removable bottom on floured surface and dust it with flour. Roll out the dough on pan bottom 1 3/4 inches beyond the edge. Fit the bottom of pan carefully into the rim, press the dough up the sides, mending any tears, and trim dough even with the rim. Chill the pastry for 1 hour.
Make the filling: In small stainless steel or enameled saucepan bring wine
to a boil, in small heatproof bowl combine it with the raisins and let mixture stand 15 minutes. Cut apple quarters crosswise into 1/8-inch slices, arrange the slices in pastry on end in concentric circles and sprinkle them with lemon zest and raisins, drained. Sprinkle sugar mixture over tart and bake in a preheated 400-degree F. oven for 50 minutes to 1 hour or until crust and apples are golden. Serve tart with whipped cream mixture.