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. I scrambled around and found a small pie pan that was big enough to hold the springform but tight enough to keep the buckle in the closed position. The dough was still soft at that point and seemed to come back together when the pan was re-closed, but with all those apples in there, I really couldn’t tell what condition it was in.
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!
भिडियो हेर्न तलको बक्स भित्र क्लिक गर्नुहोस
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