• Kristin Ervin

Apple Tart


Such a fun way to make an apple tart. Makes it look so fancy but don't worry its not as difficult as it looks.


Ingredients:


Crust:

1 1/4 cup all purpose flour

1/4 tsp salt

1/2 cup butter

1/4 cup ice water


4 apples, peeled & diced

1/2 cup orange juice

1 Tbsp honey

1/2 tsp cinnamon

2 tsp vanilla

1/8 tsp salt

1 tsp lemon juice


3 apples, peeled & thinly sliced

1/4 tsp lemon juice

1 Tbsp sugar

zest 1 orange

1/8 tsp cinnamon


Garnish:

Vanilla ice cream or whipped cream

spoonful of reserved cooking liquid

rough chopped pecans


Pie crust: In a bowl combine flour and salt. Cut in cold cubbed butter using a cutter, also works to use your fingers to crumble. You want a crumbly mix. With a fork mix in water to form a ball. Flour a clean counter and roll out dough to about 1.5 inches larger then your tart shell. Ensure you use enough flour so it does not stick. Place rolling pin on top of rolled out dough and wrap dough around to carefully transfer tart pan. Ensure dough is fully pressed into dish. Using a sharp knife or scissors trip any access dough. Make sure sides are fully pressed in, this helps give it nice ripples around the outside once removed from the tart pan. Place in fridge while you prepare your filling.


Preheat oven to 400˙F.


In medium sized pot combine diced apples, orange juice, honey, 1/2 tsp cinnamon, vanilla and 1 tsp lemon juice. Bring to a simmer and cook on low heat for 20 minutes until apples are soft. Strain the apples and reserve the cooking liquid. Place cooked apples in the fridge to fully cool.


While cooling apples, start slicing your apples. The easiest way to do this is to peel them all, then cut off all 4 sides. This will leave you with a square core. Place flat side dough and slice as thinly as you can. The thiner they are the easier it is to layer them in. Add all remaining ingredients to the apples and thoroughly combine.


Once apple mixture has cooled. Remove tart shell from fridge and pour in apple mixture. Spread evenly over base. To arrange apples start on the outside and work your way around in a circle placing one slice at a time slightly overlapping each one. Keep going around in a circle until you are left with just a small hole. Fill with 2 very thin slices of apples that are both folded in half to created a nice rose like circle in the centre. *See photos for a visual.


Bake at 400˙F for 15 minutes then lower temperature to 350˙F and bake for another 20 minutes.


Once removed from the oven brush top with reserved cooking liquid from apples. Let fully cool before removing base from tart pan. Slice and serve with garnish! Also tastes great with no garnish on its on.

If you would like to do some preparation for this to prep ahead of time. You can make the tart and the apple compote the day before. Then day of you just need to assemble and bake it.


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