Tart with sour cream and Apple cider vinegar

Description

Fragrant spicy pie, very interesting and unusual (for me, at least).

Ingredients

Cooking

In the bowl of a food processor, combine 1 1/2 cups flour, salt and 110 g chilled butter. Whisk until the state of bread crumbs.

Add 1 egg and 4 tablespoons of ice water.

Whisk again to samesies very gentle elastic dough.

Carefully knead it on a surface lightly sprinkled with flour. Then form the dough into a disk and refrigerate for 1 hour.

Preheat the oven to 150 degrees. (I was about 180). Eggs lightly beat with a whisk.

Add 2 tbsp of flour, whisk again. Try to not formed lumps.

Add sugar, 40 g of melted butter, vinegar, vanilla, raisins, cinnamon and nutmeg, and sour cream. Stir with a spoon.

Roll out the dough according to the diameter of the mold (I have 24 cm). Place in a baking base with bumpers.

Pour the filling on top.

Bake for about an hour until the stuffing will seize and will not become Golden.

Serve tart warm or cooled, if desired, with whipped cream.

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