The apple strudel is a classic of Viennese cuisine and has countless fans all over the world. A good enough reason to take a closer look at the recipe – and make something completely different from it. We are proud to present: the Viennese apple tart!
There is probably no one who casts as critical an eye on dishes as the Austrians do. They do not simply enjoy their food, they also comment on it incessantly. This is mainly to do with their rich culinary wealth of traditional dishes. At first glance, recipes consist mostly of the same ingredients. But on closer inspection, it is revealed that every family adds their own subtle touches. And this can create juicy discussions at the table.
Let’s reboot the strudel
We will take a step back from that discussion and instead focus on giving the classic of the Viennese baking arts a new look: the Viennese apple strudel. While the strudel is traditionally rolled, we would like to take the shortcrust pastry and prepare it in a round cake tin. But we will preserve its thin texture. Just as we will keep the main ingredient, apples. And before we know it, our apple strudel has become an apple tart. Or, as we would like to call it, Apple Nouveau.
Its name is reminiscent of the golden period of art of the 19th century: Art Nouveau. An era that has shaped Vienna’s cityscape like no other. In keeping with this model, we decorate our “kind of strudel” with an artistic pattern that reflects the attention to detail so typical of that style. That is enough theory now. Time to pick up the cake brush!
Ingredients for the shortcrust pastry:
200 g flour
150 g butter
50 g icing sugar
45 g ground almonds
1 egg yolk
1 pinch of salt
Butter to grease the tray
Ingredients for the almond cream:
120 g butter
140 g ground almonds
100 g icing sugar
15 g starch
1 tsp cinnamon
Ingredients for the apples:
5 small sour apples (e.g. Elstar)
Juice of 1 lemon
Ingredients for the icing:
3 tsp sugar
1 tbsp lemon juice
2 hours + 1.5 hours cooling time
Round tart baking tin with removable base (23–25 cm diameter), hand mixer, kitchen scales, cling film, baking paper, apple corer, large bowl, peeler, sharp kitchen knife, rolling pin, cake brush or tablespoon
Preparation: shortcrust pastry
1) Blend all the ingredients for the shortcrust pastry using a hand mixer, or use your hands.
2) Wrap the pastry in cling film and put it in the refrigerator for half an hour.
3) Place a strip of cling film on the worktop, and then put the pastry on the film. Take another piece of cling film and wrap it around the rolling pin. Now roll out the pastry evenly and thinly.
4) Grease the tart baking tin with some butter, carefully place the pastry in the tin and press it slightly into the shape of the tin.
5) Pierce the base with a fork several times. Then, refrigerate the pastry including the tin for an hour.
1) In the meantime, peel, core and cut in half the apples. Cut the apple halves into thin slices.
2) Mix the slices with the lemon juice in your bowl, and then refrigerate the bowl.
3) Now mix all the ingredients for the almond cream using the hand mixer until you obtain a creamy mixture.
4) Preheat the oven to 180°C for fan ovens or 200°C.
5) Get the tart baking tin from the refrigerator, spread the almond cream on top of the base and place the apple slices on the mixture in a fan-shaped pattern. Slightly press down on the slices.
6) Line a baking tray with baking paper and let the tart bake on it for 20 minutes.
1) Stir the icing in a small bowl just before the end of the baking time.
2) Remove the tart from the oven and spread the icing on top of it. Then, bake the tart for another 15 minutes.
3) Remove the tart from the oven and let it cool completely. Only then can it be lifted out of the tin. Finally, sprinkle some icing sugar on the apple topping.
4) Try a piece – ideally with a cup of freshly brewed Lungo Classico.
A re-invented strudel, a tart as tasteful as the city that inspired it. Klimt, Kokoschka and their contemporaries would surely have claimed this piece of art as their own!