Tuesdays with Dorie (Baking Chez Moi): Apple Kuchen

Apple Kuchen for Tuesdays with Dorie on eatlivetravelwrite.comThis week’s assignment for Tuesdays with Dorie was a little intimidating at first glance… Apple Kuchen – a deep-dish style apple custard tart. I guess the idea of making a tall pastry like that had me wondering if mine would hold together – especially in a full-sized version. I’m pretty confident with my pastry but that looked like a challenge. So, of course…. I minified the dish. Continuing in the tradition I started with French Fridays with Dorie, I halved the pastry recipe to make two 4-inch springform tins’ worth of pastry.

The pastry went ok but I found it a little challenging to work with – it was VERY crumbly but as Dorie instructs you to patch up the parts that fall apart as you are laying it in the tin, it works just fine. The pastry has a couple of rest periods in the fridge (when you first roll it out then when it’s in the tins) so by the time it is going in the oven, it’s pretty solid.

Apple kuchen from Baking Chez Moi on eatlivetravelwrite.comThe rest of the process is easy – you soak some raisins in rum then chop up some apples for the filling. The recipe also calls for cookie crumbs sprinkled in the bottom of the pastry shell under the apples which I realised too late that I didn’t have, so I substituted slivered almonds which worked out beautifully. The apples and raisins are placed on top of the crumbs/ nuts then baked for about 15 minutes at 400˚F. I found this too hot as all the raisins on top burned by the end of that 15 minutes.

Next you pour a custard over the apples/ raisins then bake it at 375˚F for around 60 minutes for the full-sized version – I baked mine for 45 minutes and that seemed perfect. The next step tripped me up – Dorie calls for a little melted butter and sugar sprinkled over the top of the kuchen which you then place under the broiler and caramelize….

Well, in the middle of a yard sale, two loads of laundry and an article deadline, I left my kuchen ever-s0-slightly too long under the broiler and it burned caramelized way too much… With no time to make another, I did what anyone would do… picked off the worst of the burnt bits and dusted the top with icing sugar 😉

Dorie Greenspan apple kuchen on eatlivetravelwrite.comOne of these made its way to a neighbour who was looking after our yard sale items when both of us had to go out and to get it there, I needed to pass by a bunch of other neighbours who looked on enviously and suggested it was “shared”. It was not and a few hours later when I returned home, I found the empty plate on our porch with a note saying simply “Yum!” Apparently I saved it enough!

It’s been a busy couple of days and I’ve only had a sliver of the other kuchen which I can confirm is downright delicious…  I’m thinking slightly warmed through this evening will hit the spot for dessert. And I will totally make this again in the full-sized version as it’s impressive looking for a crowd.  I’ll just keep my eye on the final broiling stage a little better next time!

Get the recipe for Dorie Greenspan’s apple kuchen on page 16 of Baking Chez Moi.

Baking Chez Moi Cover



Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!




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21 thoughts on “Tuesdays with Dorie (Baking Chez Moi): Apple Kuchen”

  1. Icing sugar to the rescue 🙂
    Of course, you minified it! Big or small, this is an impressive dessert.
    This was tasty, but I think I like my apple desserts to be a little more instant gratification…i.e. crumble.

  2. Great to live next to neighbors who bake. If you didn’t tell this was a smaller version, I can’t tell. The shot of this tall tart from the side looks impressive!

  3. It seems the pastry was an issue for most of us but pressing it into the pan did the job. This was such a hit, I too will make the full sized version next time.

  4. It looks so cute minified! I didn’t have a problem with the broiler stage – my apples and cranberries ended up caramelized rather than burned, thank goodness. The dough was a little bit fussy, but didn’t take to long to press in, I found (after it broke into several large pieces. My dough had been frozen, though, as I made it a few days before undertaking the rest of the steps.

    • Well I wouldn’t have had a problem with the broiler stage had I been standing in front of my oven 😉 I did find the dough fussy enough that a more novice baker might think they had done something wrong (i.e. me, five years ago!). I’d definitely make it again though!

  5. Over caramelized. I LIKE that!! Gonna use it.

    This was good but not great. Also made a mini since there are just two of us. My crust looked like a bad patchwork quilt.

    Looks like we all had the same issues with this one.

  6. Your Kuchen looks so nice as a mini. It was not a big success at my house.
    I had some problems getting the crust in the spring form as it was almost 10inc.
    But it was very forgiving thank goodness.

    I will go back to Helen’s apple cake from AMFT for a good apple cake

  7. I’ve made this twice now, using different apples, and have had MAJOR difficulty cooking the custard completely. After 75 mins at 375 degrees it came out completely wet both times. I salvaged it by cooking longer and raising the heat to 400 — but never even approached getting my knife to come out clean. I’m convinced their must be a typo — unless someone can come to my rescue and point out what must be a glaring error on my part??


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