A Tarte de Maçã é uma sobremesa reconfortante e clássica, muito apreciada em Portugal. Esta receita combina a simplicidade de uma massa caseira crocante com um recheio de maçã suculento e um creme de natas e baunilha sedoso, resultando numa tarte equilibrada e deliciosa, perfeita para qualquer ocasião.

Ingredientes

Para a massa:

  • 250 g de farinha sem fermento
  • 1/2 colher de café de canela
  • 1 pitada de sal
  • 50 g de açúcar
  • 140 g de manteiga
  • 1 colher de sopa de água gelada

Para o recheio:

  • 5 maçãs reinetas (em meias luas finas)
  • Água com sumo de limão (para borrifar)
  • Sultanas pretas q.b.
  • 100 g de açúcar (dividido em duas porções de 50 g)
  • 1/2 dl de vinho do Porto

Para o creme de natas e baunilha:

  • 130 g de açúcar
  • 1 colher de sopa de farinha Maizena
  • 1 colher de café de açúcar baunilhado
  • 2 dl de leite
  • 2 dl de natas frescas (ligeiramente batidas)

Preparação

  1. Numa tigela, misturei a farinha, canela, sal, açúcar e manteiga com um garfo até obter uma textura de areia.
  2. Adicionei a água gelada, formei rapidamente uma bola com as mãos e deixei descansar.
  3. Cortei as maçãs em meias luas finas e fui borrifando com água e sumo de limão para não oxidarem.
  4. Forrei uma tarteira de fundo amovível com a massa, usando os dedos. Piquei o fundo com um garfo e levei ao forno pré-aquecido a temperatura moderada durante 10 minutos.
  5. Cobri a base com uma camada de maçã, distribuí sultanas pretas, polvilhei com 50 g de açúcar, reguei com vinho do Porto e cobri com nova camada de maçã.
  6. Distribuí mais sultanas, polvilhei com os restantes 50 g de açúcar e levei ao forno por cerca de 15 minutos.
  7. Num tacho, misturei o açúcar, Maizena, açúcar baunilhado e leite. Levei ao lume, mexendo sempre com vara de arames, e deixei ferver 3 minutos.
  8. Deixei arrefecer o creme, mexendo de vez em quando, e por fim envolvi as natas batidas. Guardei no frigorífico até servir.

For our English-speaking culinary enthusiasts, here’s a translation of this delightful Portuguese Apple Tart, ready to be baked in your kitchen.

Apple Tart

Apple tart is a universally beloved dessert, and this Portuguese rendition offers a delightful combination of textures and flavours. It features a simple, tender crust, a sweet and tangy apple filling, and a luscious vanilla cream, making it a comforting classic that’s perfect for any occasion. This recipe showcases how humble ingredients can be transformed into something truly special with a little care and attention.

The use of ‘Raineta’ apples (similar to Bramley or Granny Smith) is key here, as their tartness holds up well during baking and provides a lovely counterpoint to the sweetness of the sugar and the richness of the Port wine. The addition of sultanas in the filling adds bursts of concentrated sweetness and a chewy texture, while the Port wine infuses a subtle, aromatic depth that sets this tart apart.

One of the unique aspects of this recipe is the baked cream topping. While many apple tarts rely on a simple crust and fruit filling, the inclusion of a light vanilla cream adds an extra layer of indulgence and moisture. The two-stage baking process ensures the apples are tender and the base is perfectly cooked, before the final creamy layer is added. For best results, allow the tart to cool completely before serving, as this allows the flavours to meld and the cream to set perfectly.

Ingredients

For the pastry:

  • 250g plain flour
  • 1/2 tsp ground cinnamon
  • 1 pinch of salt
  • 50g sugar
  • 140g unsalted butter, cold and cubed
  • 1 tbsp ice-cold water

For the filling:

  • 5 Reineta apples (or Granny Smith), cut into thin half-moons
  • Water with lemon juice (for sprinkling)
  • Black sultanas (dark raisins), to taste
  • 100g sugar (divided into two 50g portions)
  • 50ml (1/2 dl) Port wine

For the cream and vanilla topping:

  • 130g sugar
  • 1 tbsp cornflour (Maizena)
  • 1 tsp vanilla sugar (or 1/2 tsp vanilla extract)
  • 200ml (2 dl) milk
  • 200ml (2 dl) fresh cream, lightly whipped

Preparation

  1. In a large bowl, combine the flour, cinnamon, salt, sugar, and cold, cubed butter. Use a fork or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse sand.
  2. Add the ice-cold water and quickly bring the dough together with your hands to form a ball. Avoid overworking the dough. Wrap it in cling film and refrigerate for at least 30 minutes.
  3. Peel, core, and slice the apples into thin half-moons. As you slice them, sprinkle with water and lemon juice to prevent them from browning.
  4. Preheat your oven to a moderate temperature (around 180°C/350°F). Lightly grease a tart tin with a removable bottom. Roll out the pastry dough and press it into the tart tin using your fingers, ensuring it covers the bottom and sides evenly. Prick the base all over with a fork. Bake for 10 minutes, or until lightly golden.
  5. Remove the tart shell from the oven. Arrange a layer of apple slices over the base, scatter some black sultanas, sprinkle with 50g of sugar, and drizzle with the Port wine. Top with another layer of apple slices.
  6. Scatter more sultanas over the top and sprinkle with the remaining 50g of sugar. Return the tart to the oven and bake for approximately 15 minutes, or until the apples begin to soften.
  7. While the tart is baking, prepare the cream. In a saucepan, whisk together the sugar, cornflour, vanilla sugar (or extract), and milk. Place over medium heat and stir continuously with a whisk until it comes to a boil. Let it simmer for 3 minutes, stirring constantly, until thickened.
  8. Remove the cream from the heat and let it cool, stirring occasionally to prevent a skin from forming. Once completely cool, gently fold in the lightly whipped fresh cream.
  9. Once the tart is slightly cooled, pour the prepared cream mixture over the baked apples. Refrigerate the tart until serving, allowing the cream to set. Serve chilled.