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Vasco’s Apple Tart
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
sieve, plastic wrap, 23 cm ceramic pastry case, rolling pin, fine mesh sieve
Recipes made to your taste
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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
- sieve
Sift flour and salt into a large bowl
Step 3/ 15
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
Step 5/ 15
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.
Step 6/ 15
- plastic wrap
Wrap the ball of dough in plastic film and place in the refrigerator for at least 30 minutes.
Step 7/ 15
- 23 cm ceramic pastry case
Meanwhile grease and flour a ceramic pastry case.
Step 8/ 15
Wash the apples and cut them into thin wedges. Put aside
Step 9/ 15
When you take the pastry dough out of the fridge, preheat your oven at 190 degrees
Step 10/ 15
- rolling pin
Roll out the dough and line the pastry case. Pinch throughout the whole of its bottom with a fork.
Step 11/ 15
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.
Step 12/ 15
Place the apple wedges over the jam in concentric circles.
Step 13/ 15
Bring together the brandy and the remaining 3 tablespoons of jam, by mixing over low heat. Spoon over the apples.
Step 14/ 15
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!
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