Mummentaart (Apple and Raisin Tart)
Mummentaart is a traditional Luxembourgish pie or tart filled with a cinnamon-flavored apple and raisin filling, encased in a delicate pastry crust. It's a comforting and nostalgic dessert, often enjoyed during holidays.
🧂 Ingredients
- 300 g All-purpose flour
- 150 g Butter(cold, cubed)
- 100 g Quark
- 2 tbsp Water(ice cold)
- 0.5 tsp Salt
- 500 g Apples(tart variety, peeled, cored, and diced)
- 75 g Raisins
- 75 g Granulated sugar(divided)
- 1 tsp Ground cinnamon
- 1 tbsp Lemon juice
- 1 for glazing Egg yolk
- 1 tbsp Milk(for glazing)
👨🍳 Instructions
- 1
For the pastry: In a large bowl, combine flour, salt, and 50g of the granulated sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 2
Add the quark and ice-cold water. Mix until a dough just comes together. Do not overmix. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
For the filling: In a bowl, combine the diced apples, raisins, the remaining 25g of granulated sugar, cinnamon, and lemon juice. Mix well.
- 4
Preheat oven to 180°C (350°F). Grease a 23cm (9-inch) tart pan or pie dish.
- 5
Roll out two-thirds of the dough and line the prepared tart pan. Trim any excess dough from the edges.
- 6
Spoon the apple filling evenly over the pastry base.
- 7
Roll out the remaining dough and cut into strips to create a lattice top, or cover the tart completely with the dough. Crimp the edges to seal.
- 8
In a small bowl, whisk together the egg yolk and milk for the glaze. Brush the glaze over the pastry top.
- 9
Bake for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.
- 10
Let the tart cool slightly before serving. It can be served warm or at room temperature, often with a dollop of whipped cream.
💡 Pro Tips
- ✓Use tart apples like Granny Smith for the best flavor.
- ✓Ensure the dough is well-chilled for a flaky crust.
- ✓If the pastry starts to brown too quickly, loosely tent it with aluminum foil.
🔄 Variations
- Add a handful of chopped walnuts to the apple filling.
- Use a mix of apples and pears for the filling.
- For a sweeter crust, add an extra tablespoon of sugar to the dough.