Recipe of Speedy Apple Tart

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, apple tart. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Apple Tart is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Apple Tart is something which I have loved my whole life.

A classic recipe for French apple cakes. Food channel L - a new recipe every Monday, Wednesday and Friday! This classic French apple tart recipe is an easy way to make a sweet dessert treat that everyone will love, especially if served with lashings of fresh cream. This Apple Tart from Delish.com is a beauty.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook apple tart using 16 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Apple Tart:

1. Prepare For Crust
2. Prepare Flour (maida) + for dusting
3. Make ready Unsalted butter (should be cold)
4. Make ready Powdered sugar
5. Prepare Salt
6. Make ready no. Egg Yolk
7. Make ready For Filling
8. Make ready no Fuji Apples
9. Take Apricot Preserve
10. Get Unsalted Butter
11. Prepare For Apple Slices Layer
12. Get no Fuji Apples
13. Take Sugar
14. Prepare Unsalted Butter
15. Take tsps Cinnamon Powder
16. Get Apricot Preserve

Learn how to make my Apple Tart Recipe that is as beautiful as it is delicious. Apple Tart: One of my favourite things about Autumn is the abundance of apples it brings with it. Apple desserts are my favourite whether a simple apple and blackberry pie or a rather fancy tarte aux. Laced with calvados and topped with soft Chantilly - look out for all-butter puff for the best flavour.

Instructions to make Apple Tart:

1. 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.
2. 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
3. Flatten the dough ball slightly, wrap it in cling wrap and keep it in refrigerator for at least 30 minutes
4. For preparing apple sauce, peel and core apples and cut into 1/2 inch thick wedges
5. 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
6. 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
7. Peel and core remaining 4 apples. Cut them into 1/4 inch wedges
8. 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
9. 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.
10. (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.
11. 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
12. Take out the tart pan from over and allow it cool
13. Spread the prepared apple sauce evenly on the bottom of cooled pastry.
14. Arrange the prepared apple wedges starting from outer edge with each overlapping the adjacent ones and also with the previous layer's wedges
15. Slightly melt remaining apricot preserve in microwave and apply the same over apple wedges using brush
16. 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)
17. Take out from oven, allow it to cool for at least 1.5 hours (I know, it is very difficult!)
18. Remove from the tart pan, cut the wedge and serve with dollop of vanilla ice cream or whipped cream

Apple desserts are my favourite whether a simple apple and blackberry pie or a rather fancy tarte aux. Laced with calvados and topped with soft Chantilly - look out for all-butter puff for the best flavour. A classic French apple tart recipe (Tarte aux Pommes) that's surprisingly straight forward and deceptively delicious. This unpeeled-apple tart recipe is a dream come true. Made with fresh honey crisp apples, it's so This French apple tart recipe is simplicity at its best: buttery pastry dough + unpeeled, thinly sliced.

So that is going to wrap this up for this exceptional food apple tart recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!