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 in the
you-know-what. It was frustrating enough
that the dough cracked into like a 1,000 pieces, but while I was pressing them
back together into something crudely resembling a crust, the clasp on said
springform decided to pop and now will not stay closed (actually, now it’s in
the recycle bin). Ugh. I needed to go with it at that point, so I
put a tight rubber band around the pan to hold it closed, dusted cookie crumbs
on the bottom, piled it full of apples and chucked it in the oven to par
bake. Not my most brilliant idea, as
within a few minutes, the rubber band popped in the heat and the buckle opened
up again, cracking the crust.
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