Today, I want to share my recipe of the Apple Tart I made yesterday. This is one of those days that I am free of ad hoc assignments. And yesterday had also been one of those days when I´ve had the urge to bake to satisfy my sweet tooth while hurrying to crypto. Without further ado, below is the recipe.
Apple Tart with Prunes, Walnuts and Cranberries
How To Make The Crust
Ingredients (Crust)
500 g all-purpose Flour
30 g Sugar,
a pinch of salt,
200 g Butter,
cut into cubes
1 Tbsp table vinegar
12-14 Tbsp cold water
Preparations
Preheat the oven at 190°C/374°F
Knead the pastry ingredients into a smooth dough and refrigerate for about 20 minutes so that it´s manageable to roll out and shape the crust.
Using a brush, coat the pie form with butter then sprinkle it with flour spreading evenly to coat the buttered form. This will prevent the crust from sticking to the form. Place the form in the refrigerator. In the meantime, roll- out the dough on a floured surface using a rolling pin, the pastry should be bigger than the form of 26 cm. Line the pie form with the dough spreading it evenly and carefully pressing all the inner sides with the fingers to shape the crust. Roll the rolling pin over the edges of the form to remove excess dough.
In this serving, I added the whipping cream plus liquified chocolate to make it appetizing. Simply heat 1/2 chocolate bar (50 grams, optional) with 3 tablespoons milk in the microwave until the chocolate is dissolved and while still hot... sprinkle it to the tart like toppings.
How To Prepare The Apple Fillings
Ingredients
1.2 kg apples
100 g sugar
50 g brown sugar
1 tsp grated lemon peel
1/2 teaspoon Nutmeg
1/2 cup dried cranberries
1 cup coarsely chopped walnuts
6 Tablespoons peach marmalade
½ cup cut semi dried plums
and about 6 whole plums as toppings
Honey as toppings (optional)
1 egg yolk to coat the sides of the pie crust
COOKING THE APPLE FILLINGS
The peeled and cut apples need to be slow-cooked with sugar, lemon peel and 2 tablespoons of water mixing all the time until liquid has evaporated. If there is still liquid, simply drain the apples in a colander to remove excess liquid before filling the pie crust.
Add the nutmeg, nuts, plums, marmalade and cranberries to the apples and blend the ingredients well. Fill the crust with the apple mixture. You can sprinkle the top of the pie with honey (optional). To make the crust golden brown in color, beat the egg yolk and use this to brush the top edges of the crust. Cover with aluminum foil and bake the pie in a preheated oven for an hour. Ten minutes before the end of the baking time, remove the foil to make the crust become more golden brown in color and more crispier. Let the cake cool on a wire rack. You can serve the pie in its form and add whipping cream on a bowl when serving.
Hope you like it...Have a slice,,, and thank you for dropping by.
Bon Appetit!
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