Curd Apple Tart

For the curd apple tart, first cut the butter into small pieces, knead quickly with 150 g flour, 50 g sugar and 1 egg yolk with as cold hands as possible to form a smooth dough. Shape into a ball, wrap in plastic wrap and refrigerate for 1 hour.

For the filling, squeeze the curd in portions in a kitchen towel. Beat the remaining yolks with the remaining sugar until creamy, fold in the curd, the remaining flour and lemon zest.

Preheat the electric stove to 175 °C. Grease a cake springform pan (18 cm diameter). Peel, quarter, core and cut the apples into wedges. Fold into the curd together with the raisins.

Roll out half of the dough on a floured surface. Cut out a circle the size of a springform pan and place in the pan. Cut the remaining dough into 5 cm wide strips and line the sides of the pan with them.

Whip the 3 egg whites until stiff, fold into the curd and transfer to the cake springform pan. Place the curd apple tart on the second rack from the bottom in the oven and bake for 40 to 45 minutes (gas: level 2).

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