Apple & Sour Cream Tart

I?ve always admired the endless variety of apple pie recipes from different times, nations, and lifestyles. Perhaps the apple pie could be an independent area of culinary study and a separate subject for a book. Actually I?m sure someone has already done this. Maybe even written the Big Book of Apple Pies. Or made a special all-year-round apple pie menu that would feature one apple pie for each weekend: from warm and spicy types in winter to light and airy summer apple cakes… In any case, this tart, based on traditions of Russian cuisine, is just our humble contribution to the family of quick apple pies.

Ingredients

½ kg frozen puff pastry

4 large sour apples

1 egg

150g sour cream (Smetana)

¾ cup sugar (approximately, depending on how sour your apples are)

1 tsp ground cinnamon

Makes a 22×30cm tart

Peel the apples and grate them coarsely. Drain off any excess liquid.

Mix together sour cream, 8 teaspoons sugar, egg, and cinnamon. Stir well.

Roll out the pastry and place it in your baking pan. Sprinkle a couple of teaspoons sugar over the pastry.

Spread the grated apples over the pastry. Sprinkle the apples with 7-8 teaspoons sugar and top them with the sour cream&egg mix. Use a spoon or a spatula to spread the mix evenly.

Bake for about 20 minutes on a medium heat, until bottom crust is golden-brown and crispy. The apple filling will remain moist and creamy.