Pastries Dessert Recipes - Krumeltorte Recipe

Ingredients

• 1 kg/2 1/4 lb cooking (tart) apples, thickly sliced

• 15 ml/1 tbsp water

• 175 g/6 oz/3/4 cup caster (superfine) sugar, plus extra for sprinkling

• 10 ml/2 tsp vanilla essence (extract)

• 275 g/10 oz/2 1/2 cups plain (all-purpose) flour

• 150 g/5 oz/2/3 cup unsalted (sweet) butter. diced

• 1 egg, beaten

• Chantilly Cream, to serve

---

Method:

1. Put the apple slices in a saucepan with the water, 100 g/4 oz/ 1/2 cup of the sugar and half the vanilla essence. Cook gently for 4 minutes until almost cooked. Leave to cool.

2. Put the flour in a bowl. Add the butter and rub in with the fingertips. Mix in the remaining sugar and vanilla essence. Mix with the egg and, if necessary, a little water, to form a firm dough.

3. Knead gently on a lightly floured surface. Roll out half the pastry and use to line the base of a 20 cm/8 in spring form tin (pan).

4. Pile the apple mixture on the pastry (paste), leaving a border of pastry all round. Flatten the top of the fruit. Crumble the remaining pastry in the fingers and sprinkle round the apples and over the top.

5. Bake in a preheated oven at 220C/425F/gas mark 7 for 30 minutes until golden brown. Carefully remove the sides of the tin, sprinkle with a little extra caster sugar and serve hot with Chantilly Cream.