To make this fresh and silky apple tart you basically need your hands, 1kg ripe and mellow apples and a few typically German dairy products like Quark (curd) for the crust and Schmand (sour cream) for the filling.
silky apple tart
for the crust:
125g Magerquark (low fat curd)
125g cold butter, cut in small pieces
for the filling:
1kg ripe and mellow apples, sliced
the juice of one lemon
400g Schmand (sour cream)
1 sachet custard powder
Optionally you may add raisins or almond slivers on top.
In a bowl add flour, Magerquark and butter. Work the butter and the Quark into the flour using your fingers. Continue working until the dough comes together and forms a ball. Wrap in plastic wrap and refrigerate for 1 hour.
Peel and slice the apples. Sprinkle with lemon juice.
Roll the dough with a rolling pin, transfer to a tart pan, press into the base up the sides, and trim the edge. Place the apple slices onto the crust.
Combine Schmand, sugar and custard powder and spread the mixture evenly on top of the apples.
Preheat oven to 200°C. Bake for 30 minutes or until the rims start to turn golden brown.