A Tourtely Apple Tart
A French tart this basically means a covered pie. I have taken this recipe from the baking queen Dorie Greenspan. She gives this killer pie dough that is crumbly and sweet. It takes a little bit of effort but the result is totally worth it. It is buttery and flaky. When you make the dough you can actually see the little nuggets of butter peeking through. While baking they melt and give that buttery texture to the tart shell.
Let us make the pie shell first. This dough is also called the pate sable.
Ingredients
1 ½ cups flour
½ cup confectioner’s sugar
¼ tsp salt
9 tbsp butter, cold, cut into small pieces
1 large egg yolk
Put the flour, sugar, salt and butter in a food processor and pulse for a few seconds. Then add the egg yolk and pulse some more. The butter pieces would be of varying sizes. Some will be the size of peas and some smaller.
Turn the dough onto a floured surface and knead a little till the dough comes together. Freeze the dough for half n hour.
Roll out the dough.
Slowly place it over a 9” fluted pie tin. Don’t try to lift the rolled out dough all at once or it will break. Roll it over any cylindrical object. I used a cling film roll.
Then gently place it over the pie tin. There should be enough hanging from the sides.
Trim off excess dough.
Keep the left over dough because you will need it later. Press an aluminium foil lightly against the crust.
Refrigerate for an hour. Also refrigerate the left over dough.
Preheat the oven to 180 degrees Celsius. Bake the crust (with the foil) for 10 minutes. Remove the foil and bake 5 more minutes to get a browned top.
For the apple filling
5 apples, peeled and cut into slices
1/3 cup brown sugar
2 tbsp water
Pinch of nutmeg powder
3 tbsp butter
½ cup raisins
1/3 cup almonds, chopped
Pinch of cinnamon powder
Put all the ingredients in a pan and cook for 5 minutes.
To assemble the pie
Pour the filling over the pie shell.
Take out the left over dough from the fridge. Roll it out a little bigger than the pie shell. Gently place over the filling. Pinch together the edges.
Preheat the oven to 200 degrees Celsius. Bake for about 20 minutes till the top is a golden brown.
A French tart this basically means a covered pie. I have taken this recipe from the baking queen Dorie Greenspan. She gives this killer pie dough that is crumbly and sweet. It takes a little bit of effort but the result is totally worth it. It is buttery and flaky. When you make the dough you can actually see the little nuggets of butter peeking through. While baking they melt and give that buttery texture to the tart shell.
Let us make the pie shell first. This dough is also called the pate sable.
Ingredients
1 ½ cups flour
½ cup confectioner’s sugar
¼ tsp salt
9 tbsp butter, cold, cut into small pieces
1 large egg yolk
Put the flour, sugar, salt and butter in a food processor and pulse for a few seconds. Then add the egg yolk and pulse some more. The butter pieces would be of varying sizes. Some will be the size of peas and some smaller.
Turn the dough onto a floured surface and knead a little till the dough comes together. Freeze the dough for half n hour.
Roll out the dough.
Slowly place it over a 9” fluted pie tin. Don’t try to lift the rolled out dough all at once or it will break. Roll it over any cylindrical object. I used a cling film roll.
Then gently place it over the pie tin. There should be enough hanging from the sides.
Trim off excess dough.
Keep the left over dough because you will need it later. Press an aluminium foil lightly against the crust.
Refrigerate for an hour. Also refrigerate the left over dough.
Preheat the oven to 180 degrees Celsius. Bake the crust (with the foil) for 10 minutes. Remove the foil and bake 5 more minutes to get a browned top.
For the apple filling
5 apples, peeled and cut into slices
1/3 cup brown sugar
2 tbsp water
Pinch of nutmeg powder
3 tbsp butter
½ cup raisins
1/3 cup almonds, chopped
Pinch of cinnamon powder
Put all the ingredients in a pan and cook for 5 minutes.
To assemble the pie
Pour the filling over the pie shell.
Take out the left over dough from the fridge. Roll it out a little bigger than the pie shell. Gently place over the filling. Pinch together the edges.
Preheat the oven to 200 degrees Celsius. Bake for about 20 minutes till the top is a golden brown.
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