with lots of butter and caramelised sugar - very charming!
A classic, so simple and yet always surprisingly delicious.
For my apple tart, tart seasoned apples are best, like the Topaz.
The following recipe is designed for a round tart baking dish with a diameter of 20 cm.
However, you can extend it as much as you like for even more tart fun.
Ingredients for the dough:
- 200 gr flour
- 1 tsp ground vanilla
- 70 gr sugar
- 100 gr cold butter
- pinch of salt
- 1 large egg yolk
- 1-2 tsp ice cold water
Knead all the ingredients together quickly until you have a smooth dough. Shape the dough into a ball and wrap in cling film and place in the fridge for at least 30 minutes. The dough can also be made a day ahead.
Roll out the pastry and spread with the fruit jelly.
Ingredients for the topping:
- 3 tbsp quince jelly (or apple jelly)
- 4-5 apples
- 20 gr butter, cut into small cubes
- 2 tsp sugar
Preheat the oven to 170 degrees convection.
Wash and peel the apples. Then halve the apples, core them and cut the half apples into fine half rings. Starting at the edge, place the apple rings on the pastry base in a fan shape. Then spread the butter cubes and sprinkle the sugar on top.
Bake the tart for about 30 minutes until golden. Leave to cool on a cooling rack and serve with or without crème fraîche, according to taste.
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