Food recipes
Apple Tart
Apple Tart Ingredients: wheat flour, white, all-purpose, unenriched salt, table sugars, granulated butter, without salt water, bottled, generic lemon juice, raw wheat flour, white, all-purpose, unenriched sugars, gran...
Apple Tart
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
Directions:
To make the pastry, combine the flour, salt and sugar in a medium-size bowl.
Cut in the butter until the mixture resembles coarse meal.
Stir in the water.
Shape the dough into a ball.
Wrap in plastic and refrigerate for 1 hour.
Preheat the oven to 400 degrees.
On a lightly floured surface, roll the dough into a rough circle about 15 inches in diameter.
Place on a baking sheet lined with parchment paper.
Refrigerate for 10 minutes.
To make the filling, combine 2 1/2 tablespoons of flour with 3 tablespoons of the sugar.
Spread the flour-sugar mixture over the dough, leaving a 2-inch rim uncovered.
Arrange the apple slices evenly over the flour-sugar mixture.
Sprinkle with 2 tablespoons of the sugar.
Fold the rim over the apples, gathering to fit.
Brush the edge of the pastry with water and sprinkle it with the remaining 3 tablespoons of sugar.
Bake until well browned, with spots where the sugar has carmelized, about 45 minutes.
Immediately slide from the pan to a rack.
Cool slightly.
The tart can be assembled ahead and baked while the main course is served.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
Directions:
To make the pastry, combine the flour, salt and sugar in a medium-size bowl.
Cut in the butter until the mixture resembles coarse meal.
Stir in the water.
Shape the dough into a ball.
Wrap in plastic and refrigerate for 1 hour.
Preheat the oven to 400 degrees.
On a lightly floured surface, roll the dough into a rough circle about 15 inches in diameter.
Place on a baking sheet lined with parchment paper.
Refrigerate for 10 minutes.
To make the filling, combine 2 1/2 tablespoons of flour with 3 tablespoons of the sugar.
Spread the flour-sugar mixture over the dough, leaving a 2-inch rim uncovered.
Arrange the apple slices evenly over the flour-sugar mixture.
Sprinkle with 2 tablespoons of the sugar.
Fold the rim over the apples, gathering to fit.
Brush the edge of the pastry with water and sprinkle it with the remaining 3 tablespoons of sugar.
Bake until well browned, with spots where the sugar has carmelized, about 45 minutes.
Immediately slide from the pan to a rack.
Cool slightly.
The tart can be assembled ahead and baked while the main course is served.