![]() Serve the tart warm, at room temperature or chilled. Spread with a pastry brush over the top of the warm tart. When cool, remove the side wall of the pan.Ĭombine the preserves or jelly and orange juice. Transfer the tart pan to a wire rack to cool. Peel, core, and cut the apples into 1/4 inch (1/2 cm) slices. ![]() Remove the tart from the oven brush with some of the caramel sauce. Cover with an aluminum foil tent if the crust gets too dark. For Apple Tart: Spoon the applesauce into the cooled pre-baked tart shell. Bake the tart until the apples are tender, about 1 hour 15 minutes. Roll remaining pastry to cover the apples. Combine apples, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl. Roll out half the pastry to the size of an oven proof plate. Turn onto a floured board and knead lightly. If going galette-style, or up to the sides if using the tart pan. If using a rectangular tart pan, overlap the apples in even columns. Add sufficient water and mix to a soft dough with the knife. Assemble and Bake the Apple Tart: Overlap the apples on the dough in a ring 2 inches from edge if using a round tart pan. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Using a knife, mix grated butter/margarine into flour. Overfill the crust, as apples will shrink during cooking.Ĭombine the egg yolks, 3/4 cup sour cream, sugar, and 1/4 cup flour and beat until smooth. Arrange the apple slices in overlapping circles on top of the crust, until it’s completely covered. Bake for about 18 minutes, until the crust is set but not browned. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Place 1 1/4 cups flour, butter, and 2 tablespoons sour cream in a food processor and pulse to combine.
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