Open apple tart
Serves approx. 12
Pastry base:
220 g plain flour
100 g butter
60 g icing sugar
A pinch of salt
1 egg
Topping:
600 g sharp dessert or cooking apples
Juice of half a lemon
100 g sugar
20 ml apple juice
To dust:
Icing sugar
Method:
1. Mix together the flour, butter, icing
sugar, salt and egg and knead into a
smooth dough. Place the dough in the
refrigerator for 30 minutes to cool.
2. Roll the dough out onto a floured
surface and use it to line the base of a
C
26 cm flan or pie dish. Peel, core and
cut the apples into thick slices. Arrange
in the pastry case.
3. Caramelise the sugar in a pan on the
hob, stirring all the time. Add apple and
lemon juice and stir to make a syrup.
Pour over the apples and bake for a
further 10 minutes.
Use one of the following functions:
c
/ Cakes / Apple tart
or:
If using the Automatic programme,
you will need to add the caramel at
the very beginning.
Intensive bake
Temperature: 170-190 °C
Shelf level: 1
Duration: 40-45 minutes
or:
Conventional heat
Temperature: 180-200 °C
Shelf level: 1
Duration: 40-50 m pre-heating
Note
As a variation, this tart can be baked
using a filling made of 150 g crème
fraîche, 2 eggs, 1 tbsp icing sugar and
2 tsp of vanilla sugar instead of the
caramel. Pour this mixture over the
apples at the end of the first 30 minutes
of baking, and then continue baking.
This recipe will take about 10 minutes
longer than the recipe above.
Cakes
26
Содержание H 5050
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