Photo by itinnin
itinnin's Notes:
Expand3 1/2 cups all purpose flour (divided) Ask a question about this ingredient
18 tablespoons butter (divided) Ask a question about this ingredient
1 cup sugar (divided) Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 packets vanilla instant pudding Ask a question about this ingredient
1 teaspoon almond extract Ask a question about this ingredient
1 3/4 cup milk Ask a question about this ingredient
1 3/4 cup heavy cream Ask a question about this ingredient
1 packet Stabilizer for Whipping Cream Ask a question about this ingredient
3 apples Ask a question about this ingredient
1/3 cup raisins soaked in rum Ask a question about this ingredient
poppy seed filling Ask a question about this ingredient
1 tablespoon vanilla sugar Ask a question about this ingredient
3/4 cups milk Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
2 cans poppy seed pie filling Ask a question about this ingredient
For poppy seed filling: Bring milk with sugar to boil. Add poppy seeds pie filling. Stir and set aside.
Ask a question about this stepIn food processor pulse together 2 1/5 cups of flour, 10 1/2 Tbsp butter, egg and 1/2 cup of sugar just enough to form a dough. Cover with plastic foil and put in the refrigerator to cool - about 30 min.
Ask a question about this stepPreheat oven to 400*F.
Ask a question about this stepMix with hands remaining flour, butter, 1/3 cup sugar and vanilla sugar, forming crumble. Spread on a baking sheet and bake for 10 min. Set aside.
Ask a question about this stepBeat milk with pudding until firm. In separate bowl beat stabilizer, remaining sugar, cream and almond extract until stiff. Add to the pudding. Fold.
Ask a question about this stepPeel apples, cut into small cubes. Mix with raisins and poppy seed filling.
Ask a question about this stepGrease 12" tart pan. Spread out the dough and bake with pie waits for about 10 min. Cool down the crust, spread the poppy seeds and apple filling. Bake at 325*F for 30 min. Cool down spread the pudding mix and sprinkle with baked crumble. Cool in the fridge. about 1 hour.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
