Vasco’s Apple Tart
sieve, plastic wrap, 23 cm ceramic pastry case, rolling pin, fine mesh sieve
Step 1/ 15
- 42½ g butter
- ¾ tbsp Iced water
Dice butter and place in freezer (along with a teacup of water!)
Step 2/ 15
- 56¼ g flour
- ⅛ tsp salt
Sift flour and salt into a large bowl
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Rub the butter into the flour with the tip of your fingers, until all the mixture looks like breadcrumbs.
Step 4/ 15
Add sugar and mix with a fork
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Whisk the egg yolk with the iced water and sprinkle over the mixture. Mix briefly with a fork, pressing lightly to unite the “breadcrumbs”... then use your hand to form a ball of dough.
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- plastic wrap
Wrap the ball of dough in plastic film and place in the refrigerator for at least 30 minutes.
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- 23 cm ceramic pastry case
Meanwhile grease and flour a ceramic pastry case.
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Wash the apples and cut them into thin wedges. Put aside
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When you take the pastry dough out of the fridge, preheat your oven at 190 degrees
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- rolling pin
Roll out the dough and line the pastry case. Pinch throughout the whole of its bottom with a fork.
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Set aside 3 tablespoons of theapricot jam and use the rest to spoon over the bottom of the pastry case. Crush the amaretti biscuits over the jam.
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Place the apple wedges over the jam in concentric circles.
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Bring together the brandy and the remaining 3 tablespoons of jam, by mixing over low heat. Spoon over the apples.
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Put the tart in the oven and cook for 40 minutes
Step 15/ 15
- Icing sugar
- fine mesh sieve
Sift a little icing sugar over the top before serving!
Enjoy your meal!