Lübeck Apple Tart with Mascarpone Cream and Rowanberry Mousse

Summary

Prep Time	2 hrs
Cook Time	1 hr
Total Time	2 hrs
Course	Baking
Cuisine	European
Servings (Default: 5)

Ingredients

For the apple tart:

For the mascarpone cream:

For the rowan berry mousse:

990 g rowan berries, cleaned
250 g pear (s), peeled, diced
250 g apples, peeled, diced
1 organic lemon (s), juice and zest it
2 packs vanilla sugar, real
500 g preservin suar

Lübeck Apple Tart with Mascarpone Cream and Rowanberry Mousse

Instructions

For the apple tart:
Peel the apples and cut into fine rings, pour lemon juice over them and set aside.
For the dough, put all the ingredients from wheat flour to egg yolk in a bowl and knead thoroughly, then place in the refrigerator for at least an hour.
Roll out the dough in the greased tart pan and press it into the corners. Roll out the marzipan and adapt it to the shape of the tart. Spread the apple rings on top and sprinkle with the chopped pistachios. Then bake in a preheated oven at 180 ° C top / bottom heat for about 30 minutes.
For the mascarpone cream:
Beat the egg whites until stiff. Mix the mascarpone with the sugar and the zest and juice of the lemon and stir well. Then fold in the egg whites and chill in the refrigerator.
For the rowanberry mousse:
Freeze the rowan berries for at least 48 hours, they lose their bitter substances and the aroma comes out better.
Simmer the berries in a little water for 20 minutes and then strain them through a fine sieve. Measure 500 g of the puree. Mix with the pear and apple pieces, vanilla sugar, lemon peel, juice and preserving sugar.
Puree with the hand blender and cook for at least 4 minutes while stirring. If it is to be kept longer, it can now be filled into hot jars and sealed.
Annelie prepared this recipe as a dessert on Monday, June 8th, 2020 in the program The Perfect Dinner - Day 1 in Lübeck.

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