Swiss apple tart

This recipe comes from the New Zealand Anchor Food Professionals team, competing at the 2016 Culinary Olympics in Germany. The team took some time out to create a set of recipes that showcase some of New Zealand’s world renowned brands. This Swiss apple tart, using Mainland dairy products, makes a nice dessert.

Ingredients

100 g	Sultanas, or raisins
1 Tbsp	Sherry, or dessert wine
190 g	Unsalted butter, softened
125 g	Caster sugar
1	Lemon, finely grated zest
5	Eggs
250 g	Cream cheese, softened (Main)
250 g	Sour cream (Main)
5 Tbsp	Flour
5 Tbsp	Flour
1 tsp	Ground cinnamon
3	Apples, choose a cooking variety (Main)

Directions

1. Soak the sultanas or raisins in the sherry or dessert wine for at least 1 hour until they soften.
2. Heat the oven to 180C.
3. Using an electric mixer beat the butter and caster sugar until light and creamy. Add the lemon zest.
4. With the mixer on low speed, beat in the eggs, one at a time. Add the cream cheese and beat until smooth, then add the sour cream and continue beating until smooth. Lastly, add the flour and cinnamon and mix to combine.
5. Place the soaked sultanas or raisins in the base ofthe pre-baked pastry case. Peel, core and slice the apples and arrange in the pastry case. Pour in the creamed mixture.
6. Place in the oven and bake for about 30 minutes until the creamed mixture is set and a lovely golden colour.
7. Serve warm with soft whipped cream or ice cream.