Lovelife090994
November 17th, 2013, 09:09 PM
http://th09.deviantart.net/fs71/PRE/f/2013/321/f/7/apple_tart_close_up_from_scratch_by_artboy_2-d6unlg1.jpg
From the video of an Apple Tart inspired by emmymadeinjapan I changed her recipe to make an apple tart. Video here at
https://www.youtube.com/watch?v=I260SYAduB8
Original recipe:
DOUGH
1 C. a.p. flour (125 grams)
1/2 t. sugar (2 grams)
1/8 salt ( a little less than 1 gram, so a good pinch)
6 T. butter, cubed (85 grams)
3-4 T. ice water (50 ml)
FILLING
2 large apples, sliced
2 T. butter, melted (30 grams)
3-5 T. sugar (45-65 grams)
My recipe:
Prep:
Preheat oven to either 350-400 degrees Fahrenheit. Why a range? Because the pastry can cook at either but for 350 cook for 25 minutes or moreto brown. And 20 minutes if cooked on 400 degrees.
Cooking Non-stic butter spray
Cookie sheet
Dough (Crust)
1 1/4 cup flour (for dough)
1 tbsp of sugar
1/8 tsp of salt
6-7 tbsp of butter or margarine (I used margarine) First two tbsps. are directly squashed in flour by fork)
3-4 tbsp of ice water (for dough instead of eggs)
(Apples and topping)
1 large red delicous apple
(Browning and glaze finish- adds the sweetness)
4 tbsp of margarine
1-2 tbsp of sugar
Preheat oven to 400 degrees Fahrenheit.
Combine flour, sugar, and salt in a medium mixing bowl. Take the first two tbsp of margarine and mash it in with a fork but not all the way.
For the remaining 4 to 5 tbsp mix in the butter and 3 to 4 tbsp of ice water depending on humidity. After the dough is slightly mixed but not a thick dough yet in your hands roll it int a thick disk and store in the fridge for about an hour, and at the earliest no less than 30 minutes.
Your dough may be rather soft, if so that is fine. Take the dough and lay in between two sheets of ClingWrap also known as plastic wrap and roll out the dough into a round flat circle about 1/3 inch to 1/2 thick.
Now take the large red apple and peel and core it. I used a knife and did it the old fashioned way. Slice the apple rather thin about 1mm to 2mm thick each. Arrange the now sliced apples in the pastry shell in a swirled pattern and fold the corners in.
Take 4 tbsp of butter and 1 tbsp of sugar and melt them in a microwave, stir well. Then gently pour over he pastry and apples. Now gently move the pastry from the wrapping to the sprayed sheet with a spatula and it will be gentle. I had my oven set to 375 and started it at 20 minutes and added 7 to brown it.
Remove the tart once brown and serve hot or cold, by itself or with cream or ice cream.
Why this recipe? The required materials are fairly cheap. Why the large apples? because instead of two small apples the one large apple should be rather juicy and the larger slices get tender easier.
If desired, add a dash (about 1/8 tsp) of nutmeg and cinnamon to the dry ingedients. I changed the recipe so much that this is honestly another recipe than he video. But enjoy and thanks, it is quick, easy, and will be sure to impress. The flavor is great, the sugar in the pastry and in th buttery-glaze topping does more than brown but it adds a nice crisp to the outer pastry and is very tender. This pastry is not dry and makes a great gift.
Happy Holidays and be blessed.
From the video of an Apple Tart inspired by emmymadeinjapan I changed her recipe to make an apple tart. Video here at
https://www.youtube.com/watch?v=I260SYAduB8
Original recipe:
DOUGH
1 C. a.p. flour (125 grams)
1/2 t. sugar (2 grams)
1/8 salt ( a little less than 1 gram, so a good pinch)
6 T. butter, cubed (85 grams)
3-4 T. ice water (50 ml)
FILLING
2 large apples, sliced
2 T. butter, melted (30 grams)
3-5 T. sugar (45-65 grams)
My recipe:
Prep:
Preheat oven to either 350-400 degrees Fahrenheit. Why a range? Because the pastry can cook at either but for 350 cook for 25 minutes or moreto brown. And 20 minutes if cooked on 400 degrees.
Cooking Non-stic butter spray
Cookie sheet
Dough (Crust)
1 1/4 cup flour (for dough)
1 tbsp of sugar
1/8 tsp of salt
6-7 tbsp of butter or margarine (I used margarine) First two tbsps. are directly squashed in flour by fork)
3-4 tbsp of ice water (for dough instead of eggs)
(Apples and topping)
1 large red delicous apple
(Browning and glaze finish- adds the sweetness)
4 tbsp of margarine
1-2 tbsp of sugar
Preheat oven to 400 degrees Fahrenheit.
Combine flour, sugar, and salt in a medium mixing bowl. Take the first two tbsp of margarine and mash it in with a fork but not all the way.
For the remaining 4 to 5 tbsp mix in the butter and 3 to 4 tbsp of ice water depending on humidity. After the dough is slightly mixed but not a thick dough yet in your hands roll it int a thick disk and store in the fridge for about an hour, and at the earliest no less than 30 minutes.
Your dough may be rather soft, if so that is fine. Take the dough and lay in between two sheets of ClingWrap also known as plastic wrap and roll out the dough into a round flat circle about 1/3 inch to 1/2 thick.
Now take the large red apple and peel and core it. I used a knife and did it the old fashioned way. Slice the apple rather thin about 1mm to 2mm thick each. Arrange the now sliced apples in the pastry shell in a swirled pattern and fold the corners in.
Take 4 tbsp of butter and 1 tbsp of sugar and melt them in a microwave, stir well. Then gently pour over he pastry and apples. Now gently move the pastry from the wrapping to the sprayed sheet with a spatula and it will be gentle. I had my oven set to 375 and started it at 20 minutes and added 7 to brown it.
Remove the tart once brown and serve hot or cold, by itself or with cream or ice cream.
Why this recipe? The required materials are fairly cheap. Why the large apples? because instead of two small apples the one large apple should be rather juicy and the larger slices get tender easier.
If desired, add a dash (about 1/8 tsp) of nutmeg and cinnamon to the dry ingedients. I changed the recipe so much that this is honestly another recipe than he video. But enjoy and thanks, it is quick, easy, and will be sure to impress. The flavor is great, the sugar in the pastry and in th buttery-glaze topping does more than brown but it adds a nice crisp to the outer pastry and is very tender. This pastry is not dry and makes a great gift.
Happy Holidays and be blessed.