Riesling Kabinett feinherb

Ingredients

• 250 gAll-purpose flour (Type 405)
• 150 gcold butter, cubed
• 80 gpowdered sugar
• 1 pieceegg yolk
• 1 pinchsalt
• 6 piecestart apples (e.g., Elstar or Boskoop)
• 2 tbsplemon juice
• 0,5 tspcinnamon
• 2 tbspcaster sugar
• 3 tbspapricot jam
• 20 gcold butter for flakes

Preparation

1. 1Quickly knead the flour, cold butter cubes, powdered sugar, egg yolk, and a pinch of salt into a smooth shortcrust pastry (pâte sablée). Wrap in cling film and let it rest in the refrigerator for at least 30 minutes.
2. 2Peel, core, and dice two apples, then simmer them in a pot with a splash of lemon juice and a tablespoon of water until soft. Puree into a smooth mousse and let it cool.
3. 3Preheat the oven to 180°C (356°F) using top/bottom heat. Roll out the chilled dough thinly on a floured work surface and line a greased tart pan with it. Prick the bottom several times with a fork.
4. 4Peel, quarter, and core the remaining four apples, then slice them into paper-thin, even wedges using a mandoline or a sharp knife. Immediately drizzle with the remaining lemon juice to prevent discoloration.
5. 5Spread the cooled apple mousse evenly over the tart base. Arrange the apple slices in a circular, tightly overlapping pattern, working from the outside in.
6. 6Mix the sugar with the cinnamon and sprinkle evenly over the apples. Distribute the 20g of butter in tiny flakes across the surface.
7. 7Bake the tart in the lower third of the oven for approximately 35 to 40 minutes, until the pastry is golden brown and the apple edges are slightly caramelized.
8. 8Briefly boil the apricot jam in a small saucepan, strain through a sieve, and carefully glaze the still-warm tart with it. Let it cool completely before slicing.