Apple tourte with nuts and raisins recipe
Not strictly a pie, but a popular French “pie-like” classic, this recipe is great when eaten as a dessert, warm from the oven with thick cream, but will keep for several days to serve cold.
You will need a 20cm round springform cake tin for this recipe.
Ingredients
- 100 g unsalted butter, plus extra for greasing
- 100 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 150 g self-raising flour
- 1 tsp ground cinnamon
- 2 dessert apples, peeled, cored, and finely sliced
- 30 g raisins
- 30 g walnuts, roughly chopped
- 3.5 oz unsalted butter, plus extra for greasing
- 3.5 oz caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 5.3 oz self-raising flour
- 1 tsp ground cinnamon
- 2 dessert apples, peeled, cored, and finely sliced
- 1.1 oz raisins
- 1.1 oz walnuts, roughly chopped
- 3.5 oz unsalted butter, plus extra for greasing
- 3.5 oz caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 5.3 oz self-raising flour
- 1 tsp ground cinnamon
- 2 dessert apples, peeled, cored, and finely sliced
- 1.1 oz raisins
- 1.1 oz walnuts, roughly chopped
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C (350°F/Gas 4). Grease and line the bottom of the cake tin. Melt the butter and set aside to cool.
- Whisk the sugar, vanilla extract, and eggs together in a large bowl. Whisk in the cooled, melted butter until all the ingredients are thoroughly mixed. Sift in the flour and cinnamon, and fold it together well. Finally, fold in the apples, raisins, and walnuts.
- Pour the mixture into the prepared cake tin and smooth the top. Bake for 30-35 minutes until it is well risen and golden brown, and a skewer inserted into the centre comes out clean.
- Set the tourte aside to rest for at least 15 minutes before serving warm with whipped cream, or cold as a cake. Best eaten the same day, but can be stored, well wrapped, for up to 2 days.
Recipe taken from The Pie Book by Caroline Bretherton, published by DK, £16.99, also available to download as an eBook from the iBookstore or Amazon Kindle Store.
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