Screenshot from "Raymond's Cooking Tips" Fangzi from BBC FOOD: http://www.bbc.co.uk/food/recipes/appletartmamanblanc_93268 can make a 22cm /9 inch tart mold
|High fat thick cream||100ml|
|Flour (tart crust)||250g|
|Salt (tart skin)||A pinch|
|Unsalted butter (tart skin)||125 grams|
|Cold water (tart skin)||1 teaspoon|
|Egg (tart skin)||1|
|Unsalted butter||15 grams|
|Lemon juice||1/2 teaspoon|
|Apple Brandy||1/2 teaspoon|
|Powdered sugar||1-2 teaspoons|
Whisk flour, salt and butter in a food processor
If you do n’t use a food processor, you need to mix the butter and flour by hand
Whipped to such a grain of sand
Add eggs and water to the food processor and beat again
Then put the whipped dough into a bowl, squeeze it into a ball with your hands and place it on the chopping board. Press the dough by hand to make it 1 cm thick. After that, cover with plastic wrap up and down and put in the refrigerator for 30 minutes.
Remove the dough after 30 minutes. Use a rolling pin to roll the dough to a thickness of 2 mm. No need to sprinkle thin powder, just roll it through plastic wrap.
Spread the noodles on a 22cm /8-inch tart mold and use a rolling pin to remove excess tart skin.
Press the edge of the tart skin slightly with your hand to make it slightly out of the tart mold, because the tart skin will retract during baking.
Insert a small hole in the bottom of the tart skin with a fork to prevent swelling during baking. Then put it in the refrigerator for 20 minutes.
Peel the apples and cut them into a crescent shape. Cut 10 apples each. Too thin will make the apples too soft during baking. After cutting, put the apple code on the tart skin
Making syrup: Mix butter, 15 grams of sugar and lemon juice, heat in a pan to melt
Add some apple brandy to the syrup
Then brush the syrup onto the surface of the apple. Put the apple tart in the preheated 220 degree oven and bake for 10 minutes. After that, the temperature of the oven drops to 200 degrees. Continue to bake for 20 minutes until the tart crust turns golden brown and the apple begins to appear caramel
To make custard filling: whipped high-fat thick cream, 50 grams of sugar and eggs, evenly
When the tart skin turns golden brown, remove the apple tart and sprinkle some sugar on its surface
Then pour the custard filling into the apple tart and continue to bake for 10 minutes until the custard sauce solidifies
After baking, it is demoulded. Set aside to cool for 1 hour. Then sprinkle with some powdered sugar to garnish.