Esta torta de maçã e sultanas é a sobremesa de conforto por excelência. A massa amanteigada e estaladiça envolve um recheio generoso e aromático de maçãs ácidas, sultanas doces embebidas em licor e o toque quente das especiarias. É o doce perfeito para partilhar num lanche de outono ou para terminar uma refeição em beleza.
Ingredientes
- Para a pastelaria …
- Farinha com fermento de 540g
- Manteiga sem sal de 360g
- 175g de açúcar
- 2 ovos
- pitada de sal
- Para o recheio …
- 5 maçãs verdes, descascadas e cortadas em pedaços
- 120g sultanas
- Licor de 100ml calvados ou licor galliano
- 1 colher de chá de especiarias
- 1 / 2tsp cravo moído
- 3 colheres de sopa de açúcar mascavado
- 50g de manteiga sem sal
- 8 ou 100g de nozes trituradas com as mãos
Preparação
- Para a pastelaria …
- Creme de ovos e açúcar em um processador de alimentos. (Não mais suavizar)
- Adicione a manteiga macia e misture por alguns segundos.
- Gradualmente, incorpore a farinha e o sal peneirados.
- Misture até ficar homogéneo (levemente e não mais trabalhado).
- Deixe descansar antes de usar.
- Para o recheio …
- Mergulhe as sultanas em uma tigela pequena com o licor de calvados.
- Derreta a manteiga na frigideira.
- Adicione os pedaços de maçã picados e frite por 2-3 minutos.
- Adicione o tempero misto, cravo moído e açúcar mascavado para as maçãs e misture.
- Cozinhe por mais 3 minutos e depois adicione as sultanas encharcadas e o licor de calvados.
- Deixe cozinhar e reduza o licor por 3 minutos.
- Reserve para esfriar.
- Abra a massa com um rolo para o prato que você está usando, eu usei a lata de torta redonda canelada
- Adicione a maçã e as sultanas preenchendo a mistura uniformemente.
- Adicione as nozes e cubra com outra camada de massa.
- Perfure a massa superior com uma faca ou garfo e pincele com um pouco de leite.
- Asse em forno quente a 175 ° C por 20-25 minutos.
- Para servir polvilhe um pouco de açúcar de confeiteiro por cima.
Ready for a taste of pure, buttery, apple-filled bliss? The English recipe is waiting below.
Apple and Sultana Tart
This is a true classic: a deep-filled apple and sultana tart that’s rustic, comforting, and utterly delicious. The buttery, crumbly pastry encases a generous filling of tender apples, sweet sultanas plumped up with a splash of liqueur, and a warming blend of spices. It’s the perfect bake for a cosy afternoon, filling your kitchen with the most incredible scent.
The beauty of this tart is its rich, complex filling. Soaking the sultanas in Calvados (an apple brandy) or Galliano adds a wonderful, subtle alcoholic warmth that complements the apples perfectly. Using tart green apples provides a great contrast to the sweetness of the pastry and brown sugar. For the best texture, don’t overwork the pastry dough; mix it just until it comes together to ensure it stays tender and short.
This tart is wonderful served warm from the oven, with a light dusting of icing sugar. It’s fantastic on its own, but for a truly indulgent dessert, serve a slice with a dollop of thick clotted cream, a spoonful of crème fraîche, or a generous scoop of vanilla ice cream.
Ingredients
**For the pastry…**
- 540g self-raising flour
- 360g unsalted butter, softened
- 175g caster sugar
- 2 large eggs
- A pinch of salt
**For the filling…**
- 5 green apples (like Granny Smith), peeled, cored, and chopped into chunks
- 120g sultanas
- 100ml Calvados or Galliano liqueur
- 1 tsp mixed spice
- 1/2 tsp ground cloves
- 3 tbsp light brown sugar
- 50g unsalted butter
- 100g walnuts, roughly crushed by hand
Method
- First, make the pastry. In a food processor or a large bowl with an electric mixer, cream the eggs and sugar together until pale and fluffy. Add the softened butter and pulse or mix for a few seconds until just combined. Sift in the flour and salt, and gently mix until the dough just comes together. Do not overwork it. Wrap the dough and let it rest in the fridge for at least 30 minutes.
- Next, prepare the filling. Place the sultanas in a small bowl with the Calvados or Galliano and set aside to soak.
- Melt the 50g of butter in a large frying pan over a medium heat. Add the chopped apples and fry for 2-3 minutes until they begin to soften.
- Add the mixed spice, ground cloves, and brown sugar to the apples and stir well to coat. Cook for another 3 minutes.
- Add the soaked sultanas along with the remaining liqueur from the bowl. Allow it to simmer and reduce for about 3 minutes, then remove from the heat and set aside to cool completely.
- To assemble the tart, preheat your oven to 180°C (175°C Fan / 350°F / Gas Mark 4). Divide the pastry dough in two (about 2/3 for the base and 1/3 for the top).
- On a lightly floured surface, roll out the larger piece of pastry and use it to line a deep, round fluted tart tin (approx. 24cm).
- Spoon the cooled apple and sultana filling into the pastry case, spreading it out evenly. Scatter the crushed walnuts over the top.
- Roll out the remaining pastry to form a lid. Place it over the tart, trimming the edges and pressing them down to seal. Prick the top of the pastry with a fork and brush with a little milk for a golden finish.
- Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Allow to cool slightly before serving, with a dusting of icing sugar on top.