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…
भिडियो सहित हेर्नुहोस !
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