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