APPLE TART RECIPE
Easier-than-you-think apple tart. You know those perfect-looking tarts, with apple slices lined up so precisely that you think “life’s too short for that”? Well, with this recipe, you too can turn out a professional-looking (and tasting) tart. Once you’ve convinced yourself that you can make pastry, it will be a doddle. So haul out the food processor, line up your ingredients and let’s go…
PASTRY CRUST INGREDIENTS
- 1½ cups (375ml) flour
- 4 Tbsp (125g) unsalted butter
- 1 tsp (5ml) salt
- ½ cup (125m) sugar
- 1 egg yolk
- ¼ cup (60ml) cream
- In a food processor, combine the flour, butter, salt and sugar. Process until it resembles crumbs.
- Mix the cream and egg yolk and add to the processor. Pulse until the dough just comes together into a ball. Roll out on a lightly floured surface; keeping a circular shape, and gently place into a greased, loose-bottomed tart tin (if you don’t have one, use a quiche dish).
- 8 large granny smith apples, peeled, cored and sliced thinly
- ½ cup (125ml) sugar
- 2 Tbsp (30ml) ground cinnamon
- 2 Tbsp (30g) butter
- 1 egg yolk
- ¼ cup (60ml) milk
- Mix cinnamon and sugar together. Sprinkle half the cinnamon and sugar over the pastry base. Beginning on one side, overlap the apple slices in an even pattern. Try to fill all the little gaps so that you don’t see any pastry underneath. Dot the apple with the butter and sprinkle with more of the cinnamon and sugar. Brush the sides of the crust with a mixture of the milk and egg yolk, to give it a glossy finish.
- If you’re not working really quickly (and that’s ok!), you might want to sprinkle some lemon juice on the apple slices as you cut them, to prevent them from turning brown.
- Bake for about 40 minutes or until nice and golden-brown.