The crust: making the crust was no problem as it follows many of Dorie’s crust recipes. After the chilling process, I had trouble getting it into my springform pan all in once piece. I spent more time fixing the crust in the pan than I did making it. But as usual, it came out of the oven perfect.
The filling/topping: I used a mixture of Fuji and Gala apples which I thought was nice. Since at least one member was concerned about doneness of the kuchen I decided to decrease the liquid a tad and I put in only 1 cup of heavy cream.
Baking: I did the 15 minute par bake and then the 70 minute baking. My knife was moist but no egg residual so I decided it was done. I was pretty sure it would set up while cooling. Since it has been blazing hot here I decided to let it cool in the refrigerator. I also decided to skip the last step, the broil with sugar and butter. I just could not add 1/2 cup of melted butter to this already decadent dessert. My raisins tasted a little burnt before the broil so I did not want to make it worse.
The Reviews: My husband thought it was restaurant worthy but asked that I mix the raisins in next time to prevent burning. My son with the simple tastes thought it was “weird” and he did not finish his piece. Two of my guests wanted whipped cream with it. I liked it but I think Kuchen is not my thing. I am glad for the new cooking technique and should probably make it for my German mother-in-law someday. But for now I will be wishing for cooler weather and baking with Fall ingredients. Pumpkin anyone?
Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan. We don’t publish the recipes, instead we encourage you to buy the book. To see if the others thought go here.
CafeMomCooks 
Your tourte looks great! I think your husband made a good suggestion with mixing the raisins in. I found that my raisins charred under the broiler…
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I skipped this one because I couldn't quite get my head around what it was. Good to know your expert thought it was restaurant-worthy!
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yum–I bet your husband was glad to see you make this! and good idea to mix in the raisins next time…I wondered why they were just kind of hanging out on top.
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Yeah… I could see mixing the raisins in to maintain their plumpness/juiciness. Good idea!
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Yeah… I could see mixing the raisins in to maintain their plumpness/juiciness. Good idea!
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I'm glad this tart is tested and authenticated by your husband. Now we know the recipe is legit. Your tart looks perfect.
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I wish I'd heard your husband's suggestion before I made mine – dried out cranberries which I then burned under the broiler topped my kuchen! My husband and I grew up eating apple desserts similar to this and we both loved it.
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Your cake does look wonderful. I had trouble with the dough too,when I put it on top of the pan to form, it was so hard that the sides just broke off.The bottom was a perfect circle and fell right into the pan. I just let the rest soften and did a patch job. The cake was delicious anyway.
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VERY hot and humid here in the deep south. Almost hated to turn on the oven, but I did. Your crust looks perfect. Ditto on everything you said about this one.
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Diane, your kuchen looks gorgeous. However, I am with you – the effort involved was really not commensurate with the result.
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