Fresh apple tart

4 servings

Ingredients

QuantityIngredient
120gramsFlour
1tablespoonIcing sugar; (15 g.)
4tablespoonsChilled butter; (60 g.)
1Egg
600gramsCooking apples
125gramsApricot jam
50gramsWalnuts
25gramsRaisins
¼teaspoonCinnamon powder; (1 g.)
2teaspoonsCherry wine; (10 ml.)

Directions

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.