![]() ![]() Place butter/margarine in freezer for about 15 minutes to harden. 1/4 cup granulated sugar (48 gr) 1/4 tsp salt. Icing Sugar, to dust (optional) How to: Preheat oven to 200☌/400☏/Gas 6. Ingredients for Apple Tart Crust: 1 1/2 cups all-purpose flour (186gr). Edges will begin to turn golden in colour.Īllow tarts to cool in the baking pan for about 20 minutes, and then remove them, using a bread and butter knife around the edges. ¼pt/150ml Cold Water (approx) 4 large Cooking Apples, peeled, cored and sliced. In a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour and spices. Sprinkle the topping mixture over the apples.īake at 350° F for about 15 minutes or until done. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle transfer to a 9-in. Sprinkle the sugar/cinnamon mixture on top of the apples (see the pictures). ![]() Peel, core, and slice the apples, and then cut the apple slices into small chunks (pieces), into the tart shells. Make about 1 1/2" small "balls", and flatten with your fingers into a disc shape (see the pictures), and fit discs into the cups of a greased, (or use a "non-stick"), muffin baking pan (see the pictures). For the Tart 1cups/190 grams all-purpose flour cup/65 grams confectioners sugar teaspoon kosher salt 10tablespoons/140 grams cold unsalted butter (1. Knead into a large "ball" with your hands. In a bowl, combine the butter, and the sugar and mix with a fork until well combined.Īdd the egg, and continue to mix by hand.Īdd the flour, baking soda, baking powder and salt and continue to mix till well combined. Add to the apples and stir to coat the apples evenly. While the dough is chilling, dice 2 ½ cups of apples (about two apples), then mix together the brown sugar, flour, cinnamon, and vanilla. Ingredients 6 Braeburn apples, peeled, cored and sliced 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide 80ml/2fl oz full-fat milk 120g/4oz. In a small bowl, combine the butter and the brown sugar with a fork.Īdd the flour and the nuts, and mix until mixture resembles coarse crumbs. Place the tarts in the refrigerator for 20-30 minutes to chill the dough. ![]()
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