Baked Apple Tart
Recipe: #19120
May 18, 2015
Categories: Desserts, Apple, Fathers Day, Mothers Day, Oven Bake, Vegetarian, Kosher Dairy, more
"From Everyday Gourmet Justine Schofield an Australian Master Chef finalist. Posted for You Want What!? A Recipe Posting Game 2014/2015."
Original is 5 servings
Ingredients
- BRETON SHORTBREAD
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- ROASTED APPLES
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- ASSEMBLY
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Nutritional
- Serving Size: 1 (505 g)
- Calories 1375.7
- Total Fat - 86.6 g
- Saturated Fat - 41.2 g
- Cholesterol - 2076.6 mg
- Sodium - 915.8 mg
- Total Carbohydrate - 116 g
- Dietary Fiber - 3.8 g
- Sugars - 60.8 g
- Protein - 35.7 g
- Calcium - 669 mg
- Iron - 6.4 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
BRETON SHORTBREAD - Mix the butter, caster sugar and the salt in an electric mixer with a paddle attachment. Add the egg yolks, followed by the flour and baking powder. When the dough comes together, remove it from the mixer and shape it into a even flat square. Plastic wrap the dough and chill for an hour in the fridge before rolling out.
Step 2
Pre-heat the oven to 160C. Peel, quarter and slice the apples into approximately 8mm to 10mm slices. Place on a lined tray and melt the butter and brush onto the surface of the apples then sprinkle with cinnamon. Place in the oven and bake at 160C for 10 minutes, or until the apples are just tender.
Step 3
Up the temperature of the oven to 170C. Lightly dust the bench surface with flour and roll out the chilled pastry to approximately 8mm in thickness. Using a tart ring (or egg ring) cut out 10 pastry discs. Arrange discs in lightly greased tart shells, slightly overlapping and with enough pastry creeping over the rim the shell to fold over the apples. Spoon in roasted apple mixture and bake for approximately 12 to 15 minutes. Serve either hot or cold with a drizzle of cream.
Tips
No special items needed.
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