[Raymond's] Apple Tart

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

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

Material

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
granulated sugar 65g
Apple Brandy 1/2 teaspoon
apple 3-4
egg 1
Powdered sugar 1-2 teaspoons

Whisk flour, salt and butter in a food processor

[Raymond's] Apple Tart Step 1

If you do n’t use a food processor, you need to mix the butter and flour by hand

[Raymond's] Apple Tart Step 2

Whipped to such a grain of sand

[Raymond's] Apple Tart Step 3

Add eggs and water to the food processor and beat again

[Raymond's] Apple Tart Step 4

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.

[Raymond's] Apple Tart Step 5

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.

[Raymond's] Apple Tart Step 6

Spread the noodles on a 22cm /8-inch tart mold and use a rolling pin to remove excess tart skin.

[Raymond's] Apple Tart Step 7

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.

[Raymond's] Apple Tart Step 8

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.

[Raymond's] Apple Tart Step 9

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

[Raymond's] Apple Tart Step 10

Making syrup: Mix butter, 15 grams of sugar and lemon juice, heat in a pan to melt

[Raymond's] Apple Tart Step 11

Add some apple brandy to the syrup

[Raymond's] Apple Tart Step 12

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

[Raymond's] Apple Tart Step 13

To make custard filling: whipped high-fat thick cream, 50 grams of sugar and eggs, evenly

[Raymond's] Apple Tart Step 14

When the tart skin turns golden brown, remove the apple tart and sprinkle some sugar on its surface

[Raymond's] Apple Tart Step 15

Then pour the custard filling into the apple tart and continue to bake for 10 minutes until the custard sauce solidifies

[Raymond's] Apple Tart Step 16

After baking, it is demoulded. Set aside to cool for 1 hour. Then sprinkle with some powdered sugar to garnish.

[Raymond's] Apple Tart Step 17

Leave a Reply

Your email address will not be published. Required fields are marked *