A Sweet Winter Moment: Baked Apple Tart with Eggnog Cream & Rum Raisins.

A cosy slice of Traunsee winter

When the frost is crackling outside and the evenings are getting longer, there's hardly anything better than sitting together with your favourite people and sharing a really soul-warming dessert. This tart brings just that to the plate: aromatic baked apple puree, fine shortcrust pastry and a hint of creamy eggnog - a sweet winter edition that you won't soon forget.

The recipe comes from Lukas Nagl, the award-winning chef who is known for his modern, purist style and his love of regional produce. His clear line - seasonal, grounded and yet refined - can also be felt here. A classic winter flavour, reinterpreted and super easy to make.

Why this tart is a must-make holiday treat

The mixture of gently baked baked apples, warm cinnamon notes and buttery pastry tastes of Christmas, skiing holidays and crackling open fires. The fluffy eggnog cream adds a creamy, elegant note, while rum sultanas provide depth and a little festive kick.

In short: cosy, classy, Christmas.

Treat yourself and your loved ones to this little winter mood booster. With this baked apple tart, you're not just serving a dessert - you're serving a piece of relaxed, wintery feel-good cuisine.

Baked apple puree tart with eggnog cream and rum raisins

Ingredients for 4 people

For the tartelettes

• Butter biscuit dough or ready-made shortcrust tartelettes
• Optional: ready-made sponge base

Baked apple puree

• 1.2 kg apples
• 100 g butter
• 100 g cane sugar
• 1 lemon
• cinnamon

Mousse

• 80 g icing sugar
• 1 pinch of cinnamon, vanilla
• 40 g cream powder or cornflour (pudding powder)
• 60 g milk
• 150 g butter

Other ingredients

• 250 ml cream
• rum raisins
• egg liqueur
• Optional: pickled spruce tips
• Ice cream as desired

Preparation

Baked apple puree
Preheat the oven to 180 °C. Place the apples whole in a baking dish, sprinkle with cane sugar and cinnamon and top with butter flakes. Bake until they are really soft. Then pass through a sieve.

Incorporate the mousse
Mix the milk with the cream powder and stir into the warm baked apple puree. Bring to the boil, then mix in the butter. Flavour with cinnamon, lemon juice and vanilla.

Filling & chilling
Pour the mixture into the pre-baked tartelettes or onto the sponge base. Chill until everything is nice and firm.

Egg liqueur cream
Whip the cream until creamy and flavour with egg liqueur. Pipe or spread onto the chilled tartelettes.

Serve
Top with rum sultanas. Optionally add spruce wafers or a scoop of ice cream - extra festive vibes.

More festive inspiration for your Christmas table

We hope you enjoy recreating (and savouring!) this cosy Christmas dessert.
If you're looking for more inspiration, check out Lukas Nagl's full Christmas menu here.

Go to the Christmas Menu