Apple Tart is the first thing that appears to many people’s mind when it comes to a delightul meal. Today, we are going to tell you procedures on serving a appetizing Apple Tart.
We hope you got benefit from reading it, now let’s go back to apple tart recipe. To make apple tart you need 16 ingredients and 18 steps. Here is how you achieve it.
First of all, here are the ingridients that you should ready to serve Apple Tart:
- Get of For Crust.
- You need 200 gms of Flour (maida) + for dusting.
- Use 140 gms of Unsalted butter (should be cold).
- Use 50 gms of Powdered sugar.
- Prepare 1/2 tsp of Salt.
- Provide 1 of no. Egg Yolk.
- Take of For Filling.
- Take 4 of no Fuji Apples.
- Take 200 gms of Apricot Preserve.
- Get 2 tbsp of Unsalted Butter.
- Prepare of For Apple Slices Layer.
- Get 4 of no Fuji Apples.
- Use 4 tbsp of Sugar.
- Prepare 2 tbsp of Unsalted Butter.
- Use 2 of tsps Cinnamon Powder.
- Prepare 50 gms of Apricot Preserve.
After readying the ingridients, now we are ready to make our delightful Apple Tart:
- In a food processor bowl, put together flour, powdered sugar, salt and egg yolk. Cut the cold butter into 1/2 inch cubes and add to the flour. Bring together all the ingredients by just pulsating the food processor so that the ingredients get combined and have a granular texture..
- Remove from food processor bowl and work lightly to form the dough ball. If the mixture is too dry add just about 1 tsp cold water (I was not required to add any water). Don't overwork the dough otherwise pastry will not be crispy.
- Flatten the dough ball slightly, wrap it in cling wrap and keep it in refrigerator for at least 30 minutes.
- For preparing apple sauce, peel and core apples and cut into 1/2 inch thick wedges.
- In a heavy bottom sauce pan, add butter. When melted, add apricot preserve. Once butter and preserve is mixed well, add apples wedges. Cover and cook stirring continuously until apples turn very soft.
- Mash the apple with potato masher and continue cooking till it is reduced and lightly caramalised. Take it out in a bowl and allow it to cool.
- Peel and core remaining 4 apples. Cut them into 1/4 inch wedges.
- In the same pan, melt the butter, add sugar. When sugar is melted, add cinnamon powder. Mix well and add apple wedges. Add little water and combine. Cover and cook until apple wedges begin to turn translucent and slightly pliable. Once cooked, transfer wedges to large plate, spread into one layer and allow it to cool.
- Dust the flat surface with flour. Take out the pastry dough from refrigerator, roll it evenly into round shape of around 10-11 inch diameter (I was using 9 inch tart pan with removable bottom). Prepare the tart pan by applying butter on the bottom as well as edges.. Transfer the rolled pastry using rolling pin onto the tart pan lightly so that it lays well on bottom and flows over the edges from all the sides. Lightly press the pastry using fingers on the bottom and also at the corners..
- (If you have difficulty in rolling and transferring the pasty to tart pan, you can directly place the dough on the pan and press it light with hand so that it spreads evenly through out and also covers the edges). Remove excess of dough flowing over the top of the edges using knife. Prick the bottom using fork well..
- Place the tart pan with pastry in the pre-heated oven (at 200 degrees centigrade) for around 20 minutes until it starts turning lightly brown. Reduce temperature to 150 and continue baking for around 10 minutes.
- Take out the tart pan from over and allow it cool.
- Spread the prepared apple sauce evenly on the bottom of cooled pastry..
- Arrange the prepared apple wedges starting from outer edge with each overlapping the adjacent ones and also with the previous layer's wedges.
- Slightly melt remaining apricot preserve in microwave and apply the same over apple wedges using brush.
- Place the tart pan again in pre-heated oven (200 degrees) for 20-25 minutes. Once baked, switch oven setting to broiler and continue in the oven for 5-7 minutes until apple wedges start caramalising (watch out continuously so that the wedges are not burnt).
- Take out from oven, allow it to cool for at least 1.5 hours (I know, it is very difficult!).
- Remove from the tart pan, cut the wedge and serve with dollop of vanilla ice cream or whipped cream.
Apple Tart with Marzipan Frangipane (Gluten Free) – This apple tart has it all: a perfectly gooey marzipan frangipane filling; a buttery, crumbly, melt-in-your-mouth shortcrust pastry and a topping of. Learn how to make my Apple Tart Recipe that is as beautiful as it is delicious. The baked tart can be stored overnight at room temperature. Rustic Apple Tart. this link is to an external site that may or may not meet accessibility guidelines. A fall favorite, the dough for this French apple tart is made in the food processor and comes together in a snap.
Recipe : Apple Tart
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