Recipe for Rustic Apple Tart with homemade pastry
125 g butter, softened
90 g icing sugar
1 whole egg
30 g ground almonds
250 g cake flour, sifted
1 egg, lightly beaten
65 ml (¼ C) butter
6 apples, peeled, cored and thickly sliced
5 ml (1 t) cinnamon
65 ml (¼ C) brown sugar
125 g (½ C) butter, cut into blocks
190 ml (¾ C) dark brown sugar
125 ml (½ C) cream
Place the butter, icing sugar, the whole egg and ground almonds in an food processor and process until light and smooth.
Add the flour and use the pulse button until the pastry pulls together.
Lightly knead into a ball, flatten out into a disk, cover with plastic wrap and chill in the fridge for half an hour.
On a floured surface, roll the pastry out evenly. Cut one large circle out of the pastry and place the circle onto a baking tray that has been lined with baking paper.
Place the cooled apples into the center of the circle and fold up the edges of the pastry over the edge of the apples.
Brush the pastry with the beaten egg and bake in an oven preheated to 180 °C for 15 – 20 minutes or until golden and crisp.
Melt the butter in a large frying pan.
Add the apple slices, the cinnamon and the brown sugar and toss to coat.
Turn the heat down and simmer the apples, stirring occasionally until tender but not soft.
Place the butter, sugar and cream together in a medium saucepan and stirring continually bring the sauce to the boil.
Reduce the heat and simmer for two minutes.
Remove from the heat and keep warm.
Serve the Rustic Apple Tart warm with the caramel sauce, whipped cream or ice cream if preferred.
*Originally published 27 June 2016
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor