Discover all the most effective Apple Tart recipes on the net in the one cease site that's cooking guide. Whether or not you are on the lookout for an impressive appetizer, an elaborate meal, or a quick and simple Apple Tart , you will find the recipes and advice you need. We provide you only the best Apple Tart recipe here. We also have wide variety of recipes to try.
Before you jump to Apple Tart recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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Know that blueberries are great for your heart. Blueberries are packed with antioxidants, especially pterostilbene. Pterostilbene acts much like the resveratrol you will find in grapes. Pterostilbene helps the body be better at processing fats and choelsterol. When your body is great at breaking down these things, they aren’t going to accumulate in your body and or cause heart problems. What that means is that it helps keep your heart as healthy as it can be.
There are lots of foods that you can include in your diet that are great for your body. To be sure, the foods listed in this article can help your body in many ways. The foods mentioned are essentially beneficial for the heart, though. Try to start consuming these heart-healthy foods every day. Your heart will be much heartier if you do!
We hope you got benefit from reading it, now let’s go back to apple tart recipe. To cook apple tart you only need 16 ingredients and 18 steps. Here is how you achieve it.
The ingredients needed to prepare Apple Tart:
- Provide For Crust
- Provide 200 gms Flour (maida) + for dusting
- Provide 140 gms Unsalted butter (should be cold)
- Prepare 50 gms Powdered sugar
- Prepare 1/2 tsp Salt
- You need 1 no. Egg Yolk
- Take For Filling
- Prepare 4 no Fuji Apples
- Take 200 gms Apricot Preserve
- Take 2 tbsp Unsalted Butter
- Take For Apple Slices Layer
- Prepare 4 no Fuji Apples
- You need 4 tbsp Sugar
- Prepare 2 tbsp Unsalted Butter
- Take 2 tsps Cinnamon Powder
- You need 50 gms Apricot Preserve
Instructions to make Apple Tart:
- 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.
- 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
- Flatten the dough ball slightly, wrap it in cling wrap and keep it in refrigerator for at least 30 minutes
- For preparing apple sauce, peel and core apples and cut into 1/2 inch thick wedges
- 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
- 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
- Peel and core remaining 4 apples. Cut them into 1/4 inch wedges
- 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
- 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.
- (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.
- 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
- Take out the tart pan from over and allow it cool
- Spread the prepared apple sauce evenly on the bottom of cooled pastry.
- Arrange the prepared apple wedges starting from outer edge with each overlapping the adjacent ones and also with the previous layer's wedges
- Slightly melt remaining apricot preserve in microwave and apply the same over apple wedges using brush
- 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)
- Take out from oven, allow it to cool for at least 1.5 hours (I know, it is very difficult!)
- Remove from the tart pan, cut the wedge and serve with dollop of vanilla ice cream or whipped cream
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