Weekend Cook! Fresh Apple Tart!

Hey from EL The Cook!

What's more refreshing on a weekend than having a fresh fruit tart!

We used seasonal fruit, sweet apples for this wonderful looking tart. Quite simple and super gorgeous when cooked, an apple tart makes your mouth water, even when it's being cooked in the oven.

The fragrant cinnamon and apples will make the neighbors join you for your tart!

INGREDIENTS: (Makes ONE 9 inch tart, serves 4) 

Cooking Time :

( 45 minutes [Pastry-20 minutes, Apple Filling - 5 minutes, Oven time - 20 minutes]) 

A] For The Sweet Crust Pastry:

• 1 1/2 cups (250g) plain flour
• 125g butter, chilled, chopped
• 1/3 cup caster sugar
• 1 egg yolk
• 1 tablespoon chilled water

B] For Apple filling:

• 3 large apples
• 4 tablespoons brown sugar/ granulated sugar
• 2 teaspoons cinnamon for garnish
• A knob of butter

KITCHEN EQUIPMENT

• A food processor
• Baking paper
• Baking tray
• Tart shell 
• Pie weights or uncooked rice
• Whisk
• Oven (microwave/ fan forced)
• Shallow plating dish

METHOD:

A] Sweet Crust Pastry:

• Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
• Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
• Roll out dough , place in tart shell, score with a fork.(WARNING: This dough tends to crack, but when placing in the tray, it can be evened out by your fingers, It is a forgiving dough!) Line pastry case with baking paper. 
• Fill with ceramic pie weights or uncooked rice. Bake at 180C for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.

B] Apple filling:

• Slice the apple evenly into 2 mm extremely fine pieces.
• Its up to you if you want to leave the skins on, I left them on because they add color to the tart.
• Working quickly to avoid oxidation of the apples, carefully arrange the apple shards as shown above.
• Sprinkle the sugar and cinnamon on the apples, and brush with butter.
• Put the tart in the oven for 20 minutes at 200C

C] Plating:

• Remove the tart from the oven when the tart has become a beautiful golden color and the apple filling is fragrant.
• Allow to cool for 5 minutes and slide the tart off the shell by keeping it on a mount. The tart shell should slip off.

Storage: Stores well for 2 days under refrigeration.

Spice up your weekend with this superb decadent tart!

Fruity notes and enchanting spices surround you when you cook and the tart is light and fresh!

Have a lovely weekend!