The pastry should be crisp and cooked, the apples caramelised. Add the rest of the butter and sugar and cook for another 20 minutes. Place in preheated oven and cook for 20 minutes. Arrange the apples around the tart, press into the frangipane mixture slightly, then bake for 30 minutes until the filling is risen and set. Continue until the apples are all used up to create a single layer of well-overlapped apples.ĭot 20g of softened butter over the apples and sprinkle on 50g sugar. Fold in the almonds and flour, then spoon into the tart case. A classic French apple tart is little more than apples and pastry, but such simplicity means that imperfections like tough or mushy apples, unbalanced flavor. Roll the dough slightly larger than 10 by 14-inches. Do the next row, overlapping the top row slightly as well. Directions For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Bake in the upper-middle level of a preheated 375F oven for 30 to 35 minutes, until the apples are lightly. Take the pastry out of fridge and carefully overlap the apple slices along the top of the pastry. Arrange the apples in a decorative pattern, filling the shell sprinkle over the sugar. Place an apple-half on the bench and cut the ends off so they are flat. In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Toss in lemon juice to stop them from discolouring. To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9 tart pan (even if your pan is non-stick). Cut a border 10mm from the edges and 1mm deep into the pastry. Cut pastry into a 25cm square and place on a baking paper-lined oven tray.
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