Apple tart, so very rustic, filled with juicy apples and sprinkled with cinnamon ...just before serving I drizzled with apple glaze....the first bite will make you close your eyes and say oh! yum!!
Yes, these are
You can also chop the apples ...though sliced ones looks better. Cinnamon, (I love them) gives out the rustic flavor...either you can use cinnamon powder or you can grate it over the apples and that gives a more fresh flavor which is what I prefer.
Caution: This a photo overload post, just to make this recipe work for you....I needed to show you the detailed step by step pictures...but it is worth the effort....pls follow my instructions on how to roll the tart crust....I have made it in the most easiest way...my mantra is why buy store-bought tart base/dough when it super easy to make it at home...you all know I am a sucker for homemade food!! plus you do not need to bring butter to room temp too...just take them from fridge, cut them up...throw them along with flour into your food processor....super easy eh!!
So lets get baking!!
Author: Nisa Homey.
Flour: 1 cup (150 gms)
Cold Unsalted Butter: 1/2 cup/1 stick/100 gms.(if using salted butter, do not use salt again)
Sugar: 3 tbsp.
Salt: 1/4 tsp.
Ice cold water: 1 to 3 tbsp.
Apples: 500 gms.
Sugar: 4-5 tbsp.
Cinnamon powder: 1/4 -1/2 tsp.
Lime juice: Juice of half a lime.
Butter: 1 tsp.
A pinch of salt.
For The Glaze:
One egg beaten for egg wash.
Additional Sugar for sprinkling.
About 1/4 to 1/2 cup of powdered sugar to make the apple glaze...increase or decrease accordingly.
Its raining apples here.....I mean its apple season here...
Core the apples, remove the seeds with an apple corer or with a knife.
Slice them as thinly as you can.
Gather them all and put in a large bowl, grate fresh cinnamon, and add lemon juice.
Mix gently and again grate cinnamon on top....it gives the perfect flavor. Keep it aside...Note: The apples once sliced will look like a pile of them...and you will even wonder whether it is too much for the tart...but believe me, it will shrink...have a slice or two...its yum!!
Lets make the crust; take butter from the fridge (really cold butter) cut them into small cubes.
Put them into the food processor along with flour, sugar, and salt.
Blitz for a few seconds...you will get coarse crumbs.
Again, close the lid and with the processor running, add a tbsp of cold water through the feeder...sometimes you might need another spoon or two....and you will get this...easy huh!! ..I mean when it is this easy to make at home...why do you need to buy the artificial store-bought one!!
Simply knead it lightly on a surface and place it on a butter/parchment paper....press lightly with your fingers to make it into a circle...if you like to freeze...at this point you can cover it with the parchment paper and freeze.
Place another butter paper on top....and lightly run your rolling pin over it....we don't need the perfect round circle....remember we are making grandma's rustic tart..
Leave this in the fridge for at least half hour....if its hotter in the place you live...better leave in the fridge for 1 hour...wanna see how big my super cold crust is :)
Peel off one side paper.
And put it face down on buttered and floured baking tray.....peel off the other paper too
Meanwhile our apples have shrunk down and released their juices...I grated a bit more cinnamon again...oh! I love them...inhale and exhale :)
Add flour and butter, mix them up.
Spoon the apples into the center of the crust...leaving a 2-3 inch border all around, as pictured.
Pour the juice over the fruit...reserve 1 to 2 tbsp juice to make the glaze...also, too much juice will make the crust soggy.
Very carefully and gently fold the edges of the dough over apples, overlapping the dough as necessary. Press very gently to seal the edges......
Brush the crust with beaten egg and sprinkle with sugar. ...bake for 25-35 minutes at 180 degree C..
Remove from oven allow it to cool slightly before serving...dust with powdered sugar!! Serve at room temp.
And serve with a drizzle of apple glaze.