Tart pans often have a removable bottom and a rather sturdy mold, giving your crust an impressive-looking presentation (without any of the work that comes with decorating a traditional pie crust!). Tart crusts tend to be made from some sort of pastry dough that is a bit firmer than flaky pie crust dough, but can also be made from other ingredients like crushed Oreo™ cookies or graham crackers, much like their pie cousins. Tarts only have a bottom crust-the top is always open and the sides of a tart pan are shallower than that of your typical 9-inch pie plate with sloped sides. However, there are a few key points of differentiation to note. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Process just until the butter is the size of peas, about 5 seconds. Pulse briefly to combine, then add the pieces of cold butter. They both use pastry crust and can both be filled with either sweet or savory ingredients. In a food processor fitted with the steel blade, combine the flour, salt and sugar. The two dishes are actually closely related. You can either serve warm or at room temperature.You may be wondering what the difference between a pie and a tart is. I brush the warm glaze on top of the apples and remove the tart from the pan and serve warm.
I keep for a few minutes to let the glaze warm instead of hot before coating the apples with a pastry brush. Then I remove from the heat and strain the jam through a fine-mesh strainer to have a smooth glaze. I combine the apricot jam with water in a small pan and cook for almost 2 minutes until the mixture is liquid. I let it slightly cool in the pan for 30 minutes.ĭuring this time, I make the apricot glaze. Once I place the apples, I put butter pieces on top and bake at 390☏ (200☌) for 10 minutes and then reduce the heat to 350☏ (175☌) and continue to bake for almost 50 more minutes until the mixture is golden brown. You can make your own design, but don’t forget to place the slices tightly. Then I put other slices tightly right after each other towards the middle and put the small slices to fill the empty places. I start to cover the sides of the pan with large apple slices(cut side down). There will have small and large apple slices in the bowl. Next, I continue with the design I take apple slices from the bowl leaving the excess water. I remove the pan from the freezer and I place it on a baking sheet to easily remove it from the oven once baked. When 10 more minutes left to remove the pan from the freezer, I preheat the oven. Then I add the cinnamon, nutmeg, sugar and flour. I place the apple slices into a large mixing bowl and stir in the lemon juice. Next, I cut each side into ⅕ inch (5 mm) thick slices. Then I cut the apples from 4 sides that are close to the core. While the pan is in the freezer, I prepare my filling for this easy apple tart recipe.įirst I peel the apples. When I place the dough properly into the tart pan, I keep it in the freezer for 40 minutes so the tart won’t shrink and keep its shape once it bakes.
APPLE TART RECIPE EASY HOW TO
In that post, I show you how to make it by hand and with a food processor, how to roll out the dough, transfer it into the tart pan and give some tips. You can either make it by hand or use a food processor. You can check my detailed tart crust recipe for this part. Apricot jam and water: I use these two ingredients to make a glaze to brush over the apple tart once it is cool.įirst I make the crust.Butter: I use it both for the crust and dot the apple filling with butter to enrich the flavor.Egg: I use it in the crust, it enriches the flavor.If you don’t like tangy desserts, you can skip it. Lemon juice: I like adding lemon juice to apples to enrich the flavor.If you don’t have nutmeg, at least use cinnamon, your apple cinnamon tart will be as delicious. Cinnamon and nutmeg: These spices are in the filling, they always go perfect with apples.Flour: I use flour both to make the crust and the filling (to control the apples’ juice).Sugar: I use a low amount of granulated sugar both for the crust and for the filling which also makes this tart light.Apples: I prefer using Granny Smith apples which makes this tart not only delicious but also makes it light with its tangy flavor.
0 kommentar(er)
