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Apple tart
Preparation time: 80–90 minutes
Makes 12 slices
Dough ingredients
220 g plain flour
100 g butter
60 g icing sugar
A pinch of salt
1 egg
Topping ingredients
600 g apples, peeled and sliced
Caramel
100 g sugar
20 ml apple juice
Juice of ¹/₂ a lemon
For dusting
Icing sugar
Accessories
Flan tin 26 cm
Pan
Method
Mix the flour, butter, icing sugar, salt
and egg together and knead to a
smooth dough. Chill the dough for
about 30 minutes.
Dust the worktop with flour, roll the
dough out and place in the flan tin.
Layer the apple slices over the dough,
overlapping them a little as you go.
Heat the sugar in a pan on the hob
using a high setting and constantly stir
until you have a golden brown caramel.
Deglaze the pan with apple juice and
lemon juice then pour the caramel over
the apples and place the tart in the pre-
heated oven.
After cooking leave to cool then dust
with icing sugar.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Apple tart
Shelf level: see display
Duration: approx. 53 [55] (55) minutes
Alternative settings
Oven function: Conventional heat
Temperature: 190–200 °C
Pre-heat: yes
Heating-up phase: normal
Shelf level: 1
Duration: 35–45 minutes
Tip
Instead of using caramel this tart can
be topped with a mixture made from:
150 g crème fraîche, 2 eggs, 2 tsp of
vanilla sugar and 1 tbsp of icing sugar.
Mix well and pour over the apples.
Increase the baking duration by about
10 minutes.
Baking
27
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