Apple Tart

 
Ingredients for  sweet pastry crust:

All purpose flour - 1 1/2 cup or 195 gms,
Salted butter - 1/2 cup or 113 gms,
White sugar ( powdered)-1/4 cup or 50 gms.

Ingredients for filling-
Golden delicious or any firm and tart apple- 900 gms or 8 to 9 medium size ( you can use variety)
Salted butter- 3tbsp ( divided ),
White powdered sugar- 1/4 to 1/2 cup or 50 - 100 gms -divided,( 1used 1/4 cup sugar)
Lemon zest- 1/2 tsp,

Cinnamon pwd- 1/4 tsp divided.

( There is an extra 1/2 cup of sugar in the picture which was not needed)

For glaze:
Apricot preserve- 2 tbsp


Method to make-  pre- baked sweet pastry crust:
Butter a 9 inch tart pan and keep aside.
Sieve dough and keep aside in a bowl.

Place butter in your mixer and beat until softened (1 minute).

Add the sugar and beat until light and fluffy ( 1 minute) .

 Add the egg, beating just until incorporated ( don't over mix).

Add the flour and mix.

Remove the mixer and gather the dough into a ball.

Make a disc and wrap with a cling film and keep in the fridge to firm up ( 1 hour ).

After an hour roll the dough between 2 sheets of plastic into 11 to 12 inch circle 1/8 inch thick.

Using your rolling pin gently unroll the dough sheet on the top of the tart pan.

Lightly press the pastry sheet into the bottom and upsides of the pan.
With the thumb up movement press the dough into the pan. Roll the rolling pin around the edges to trim the sides.

Cover and put the tart pan in the freezer  for 15 minutes.

Pre heat oven to 400 F or 205 C
Put the tart pan in a baking tray and bake the crust for 20 to 25 minutes or till the crust is dry and  lightly brown.

Take out and leave it to cool.
When the crust is warm,brush the bottom and up with apricot glaze to prevent leaking.

Glaze-
Heat the apricot preserve in the microwave for 20 seconds ( it will melt ).
Use a brush to coat the crust or apples.
Can add 1 tbsp of rum or water to make it thin.
( I have not added any thing)


Apple tart for bottom layer- filling (  use sugar according to the tartness of the apples )
Peel,core and slice 4  of the apples ( 450 gms) 

In a non stick pan,melt 1 tbsp of butter,2 to 4 tbsp of sugar ( I  have used 3 tbsp of sugar).

lemon zest,half of cinnamon pwd.

Add the sliced apples and saute over low to medium heat stirring occasionally for 7 to 8 minutes or until the apples are soft.

Once the apples are soft ,mash them with the back of your  spatula or spoon.
Stir the mixture until of the liquid has evaporated.

Remove from heat and transfer to a bowl to cool.

Top layer:

Peel core and slice the apples into 1/4 inch thick slices.

Melt 1 tbsp of butter in a skillet or pan over medium heat and stir in the other 2 to 4 Tbsp of sugar ( I have used 1 tbsp of sugar )and the rest of the cinnamon pwd.

Add the apples and saute lightly till the apples begin to soften ( 5 minutes).

Close gas and keep the apples aside.

Assemble:
Pre heat oven to 350 F or 180 C
Once the tart is cool or slightly warm,transfer the apple sauce in to the pre baked tart shell.
Spread the sauce evenly with a spoon.

Arrange the apple slices in concentric circles over the apple sauce and brush with 1 - 2 tbsp of melted butter.

Bake the tart on a baking sheet  for 25 to 30 minutes or until the apples are lightly browned and soft.
Remove from oven and let it cool.

Once cold lightly glaze the apples slices with warm apricot glaze.

Then remove the outer tin of the tart pan and put on wire rack to cool completely.

This is a very light and delicious dessert.

A nice flavour of  sweet pastry crust,apple sauce and baked apples.