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Rhineland Apple Tart



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Rhineland Apple Tart

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2 2/3 cups flour
1/2 cup sugar
2 large egg yolks beaten with
1/2 teaspoon vanilla extract
1 3/4 sticks (14 tablespoons) cold
unsalted butter, cut into bits

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.

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