Fresh apple tart

Yield: 4 servings

Measure Ingredient
120 grams Flour
1 tablespoon Icing sugar; (15 g.)
4 tablespoons Chilled butter; (60 g.)
1 Egg
600 grams Cooking apples
125 grams Apricot jam
50 grams Walnuts
25 grams Raisins
¼ teaspoon Cinnamon powder; (1 g.)
2 teaspoons Cherry wine; (10 ml.)

FOR THE TART

SIEVE the flour along with the icing sugar on a marble top. Add butter and cut into small bits, to obtain breadcrumb consistency. Add the egg and mix to a workable (and not soft) dough using iced water. Roll out into a sheet and line the mould with the pastry. Prick the base of the pastry with a fork and keep it in the freezer for 15 minutes.

Meanwhile wash, peel and core the apples. Cut into halves, cut each half into a fan shape and bake the apples in a moderately hot oven for about 15 minutes. Remove from the oven and place them decoratively on the lined shortcrust pastry. Melt the jam in a saucepan with cinnamon, wine and a pinch of salt. Pour the melted jam over the apples along with the raisins and walnuts and bake at 180o C for 30 to 40 minutes. Or bake for 15 minutes and then cover with a silver foil and bake for a further 25 minutes to prevent the walnuts and raisins from getting burnt.

Serve with honeyed ice cream and flaked nuts.

Converted by MC_Buster.

NOTES : Apple tart with dry fruits Converted by MM_Buster v2.0l.

Similar recipes