Recipe from Henry Hawkins courtesy of Bakels
I consider this to be quality apple-based finished product that is nevertheless easy to produce.
Yield approx. 3 × 20cm or 6 × 12cm tartsApple Brandy Cider Tart
Sweet Pastry
Cake Margarine - 400 grams
Butter - 400 grams
Icing Sugar - 800 grams
Egg - 300 grams
Flour - 1.6 Kg
Baking Powder - 25 grams
Salt - 4 grams
Method
- In bowl with dough hook mix the fats and icing sugar together until only small lumps of fat remain
- Add egg and mix through until evenly distributed
- Sieve and add all dry. ingredients, mix until dough is formed and is smooth. DO NOT over mix
- Leave to rest for at least 1 hour. Pin out to approx. 3mm and line tart tins, blind bake at 200°C for 12–15 minutes. You do not want too much colour in the baked shell at this stage. Leave to cool
Apples
Sliced Apples - 1.1 kg
Melted Butter - 100 grams
Apricot Jam - 120 grams
Method
- Melt butter in saucepan and then mix apple through to coat
- Line base of baked tart shells with apricot jam. This is to form a lining so that custard will not leak through base and also to prevent the sweet pastry from becoming soft once baked and cool
- Line the tart bases with the apple slices in a circular pattern. Don’t pack too tight so that there is room for the filling
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