This apple tart is not only a favourite of mine, it's a classic dessert and also a wonderful way to enjoy the natural sweetness and tartness of Granny Smith apples, complemented by the spice of cinnamon and nutmeg. It’s perfect for any occasion, whether it be a casual family gathering or a more formal dessert at a dinner party. Enjoy baking and sharing this delightful treat!
Ingredients:
Pastry:
1 1/2 cups plain flour
1/4 cup caster sugar
125g unsalted butter, chilled and diced
1 egg yolk
1-2 tablespoons cold water
Filling:
4-5 medium-sized Granny Smith apples (known for their tartness and firmness)
1/2 cup caster sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons unsalted butter, melted
Glaze:
1/4 cup apricot jam
1 tablespoon water
Accompany with:
Vanilla Ice cream OR Whipped Cream
Instructions:
Make the Pastry:
In a large mixing bowl, combine flour and sugar. Add the chilled, diced butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Mix in the egg yolk and enough cold water to form a dough.
Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
Prepare the Apples:
Peel, core, and slice the apples thinly.
Toss the apple slices in a bowl with lemon juice, sugar, cinnamon, and nutmeg until well coated.
Assemble the Tart:
Preheat your oven to 200°C (390°F).
Roll out the pastry on a lightly floured surface to fit a 22-24 cm round tart pan with a removable bottom.
Carefully place the pastry into the pan, pressing into the edges. Trim any excess pastry.
Arrange the apple slices in concentric circles on the pastry, starting from the outer edge moving towards the center.
Brush the melted butter over the apples.
Bake:
Bake in the preheated oven for 35-40 minutes or until the apples are tender and the pastry is golden brown.
Prepare the Glaze:
In a small saucepan, heat the apricot jam with water over low heat until melted and smooth.
Strain through a fine sieve to remove any fruit lumps.
Finish the Tart:
Once the tart is baked, remove it from the oven and immediately brush the warm apricot glaze over the hot apples to give a shiny finish.
Serve: Enjoy.
Allow the tart to cool slightly before removing from the tart pan.
Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
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