Apple Tart from Scratch Recipe
Apple Tart from Scratch Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 367
- Fat: 33 g
- Carbohydrates: 34 g
- Sugar: 10 g
- Sodium: 1412 mg
- Fiber: 1 g
- Protein: 1.73 g
- Cholesterol: 4 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Apple tarts take some time to cook but the wait is worth it as it is a favourite dessert among kids and adults.
Ingredients
- Crust:
- Flour: ½ L or 2 cups
- Salt: 1 teaspoon
- Unsalted butter: ¾ stick (90 g)
- Cold water or apple cider: 5 tablespoons
- Egg: 1 (for brushing)
- Milk (for brushing)
- Filling:
- Lemon juice: 1-2 tablespoons
- White sugar: 80 mL or ⅓ cup
- Brown sugar: 80 mL or ⅓ cup
- Salt: ¼ teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: ½ teaspoon
- Lemon zest
- Flour: 3 tablespoons
- Cinnamon powder: ½ teaspoon
- Medium-sized apples (McIntosh or Granny Smith): 6-8
Instructions
- The first step is to preheat the oven to 400ºF (200ºC). Also, clear off the kitchen work surface and put all the utensils and ingredients that you will need close by.
- Now collect the flour, butter and salt in a large bowl and with the help of a fork as you have to smash the butter until it forms balls with the flour.
- Now slowly add water in the bowl.
- Knead with your hands until you make a large dough ball. Split it in two and wrap one piece in plastic and put in the refrigerator.
- Roll out the other dough in a circular shape, just make sure it doesn’t stick to the rolling pin during this process. Take your time as you will want a nice smooth texture to the dough.
- Gently take the dough off the counter before wrapping it around the pin.
- Be careful while unrolling the dough not to break it. Pressing against all the sides, fit the dough in the pan.
- Cut off the edges hanging over the pan.
- Place this in a refrigerator.
- This step includes the filling process. You now have to prepare filling for your tart. Chop apples into cubes and put them in a large bowl, add sugar, salt, lemon juice, flour, nutmeg and cinnamon. Now place it in the refrigerator.
- After 15 minutes, take out the shell and filling from the refrigerator. Now gently pour the filling in to the shell.
- Paste the beaten egg on the edges of the tart shell with a paintbrush.
- The top crust now has to be placed on top of the pie.
- Now with everything in place, bake at 400ºF (200ºC) for 15 minutes. Later, turn the heat down to 375ºF (190ºC) for another 45 minutes.
- Before serving let the tart cool off for half an hour.
 Cold water or apple cider: 5 tablespoons Egg: 1 (for brushing) Milk (for brushing) Filling: Lemon juice: 1-2 tablespoons White sugar: 80 mL or ⅓ cup Brown sugar: 80 mL or ⅓ cup Salt: ¼ teaspoon Cinnamon: 1 teaspoon Nutmeg: ½ teaspoon Lemon zest Flour: 3 tablespoons Cinnamon powder: ½ teaspoon Medium-sized apples (McIntosh or Granny Smith): 6-8 Instructions The first step is to preheat the oven to 400ºF (200ºC). Also, clear off the kitchen work surface and put all the utensils and ingredients that you will need close by. Now collect the flour, butter and salt in a large bowl and with the help of a fork as you have to smash the butter until it forms balls with the flour. Now slowly add water in the bowl. Knead with your hands until you make a large dough ball. Split it in two and wrap one piece in plastic and put in the refrigerator. Roll out the other dough in a circular shape, just make sure it doesn’t stick to the rolling pin during this process. Take your time as you will want a nice smooth texture to the dough. Gently take the dough off the counter before wrapping it around the pin. Be careful while unrolling the dough not to break it. Pressing against all the sides, fit the dough in the pan. Cut off the edges hanging over the pan. Place this in a refrigerator. This step includes the filling process. You now have to prepare filling for your tart. Chop apples into cubes and put them in a large bowl, add sugar, salt, lemon juice, flour, nutmeg and cinnamon. Now place it in the refrigerator. After 15 minutes, take out the shell and filling from the refrigerator. Now gently pour the filling in to the shell. Paste the beaten egg on the edges of the tart shell with a paintbrush. The top crust now has to be placed on top of the pie. Now with everything in place, bake at 400ºF (200ºC) for 15 minutes. Later, turn the heat down to 375ºF (190ºC) for another 45 minutes. Before serving let the tart cool off for half an hour. 3.2.1284
Next%20stop%3A%20Pinterest "Pin It")
