I have to say that I wasn’t too sure about this Apple Kuchen when I started putting it together. I did not doubt that it would be tasty…I mean, apples and custard inside a sweet crust….yeah, that’s good, obvi. This sounded like it would be the high-rise cousin to the low-rise Alsatian Apple Tart. It’s just that I did not get off to a very good start making it.
The crust was easy enough to make and roll out, but let me tell you that getting a soft, delicate crust pressed neatly into a tall springform pan is a pain crème fraiche custard (confession:I replaced 1/3 of the crème fraiche amount with buttermilk to lighten the calories a bit) and scattered on some plumped raisins. I was amazed that the custard did not immediately leak out the pan, so I hoped for the best. I was just making a half-recipe (6″), but I left it in the oven the full time. A knife poked into the center still didn’t come out completely clean after an hour, but I took it out away. After it came to room temp, I popped my springform-in-pie-plate contraption it into the fridge for extra insurance that the custard would be fully set. And then the moment of truth…
Guess what. The crust was perfect. There was not one spot torn or cracked and not a drop of custard had leaked out. How this happened, I do not know. It’s like it self-healed in the oven. It was very handsome, actually, and delicious…chockablock full of chunky apple pieces with rummy custard seeped around them. Now that I know to relax about the crust, next time, I’ll either mix the raisins in with the apples at the start or I’ll skip the final step of running the kuchen under the broiler with extra sugar and butter on the top…or maybe I’ll do both. The raisins were a little too brûléed for my tastes…they started off as golden raisins, but you can see in the picture what happened to them under the broiler!
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!After the par bake, I poured in the crème fraiche custard (confession:I
replaced 1/3 of the crème fraiche amount with buttermilk to lighten the
calories a bit) and scattered on some plumped raisins. I was amazed that the custard did not
immediately leak out the pan, so I hoped for the best. I was just making a half-recipe (6″), but I
left it in the oven the full time. A
knife poked into the center still didn’t come out completely clean after an
hour, but I took it out away. After it
came to room temp, I popped my springform-in-pie-plate contraption it into the
fridge for extra insurance that the custard would be fully set. And then the moment of truth…
Guess what. The crust was
perfect. There was not one spot torn or
cracked and not a drop of custard had leaked out. How this happened, I do not know. It’s like it self-healed in the oven. It was very handsome, actually, and
delicious…chockablock full of chunky apple pieces with rummy custard seeped
around them. Now that I know to relax
about the crust, next time, I’ll either mix the raisins in with the apples at
the start or I’ll skip the final step of running the kuchen under the broiler
with extra sugar and butter on the top…or maybe I’ll do both. The raisins were a little too brûléed for my
tastes…they started off as golden raisins, but you can see in the picture what
happened to them under the broiler!
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