A crisp buttery wheat tart, filled with tangy sweet Apple compote and layered with Apple slices, makes it a perfect dessert. Apple Tart was the entry recipe that I sent for The KitchenAid Probaker 2015. This is the recipe that got me to the Top 50.
Serves: 4 people
Time taken: 1 hour + baking time
INGREDIENTS: For the Shortcrust Pastry
– Wheat flour: 2 cups
– Cold butter cubes: 1 cup
– Icing sugar: 1 tablespoon
– Salt: 1/2 teaspoon
– Cold water: 2 – 4 tablespoons
INGREDIENTS: For the compote (Filling)
– Gala apples (peeled, cored and cut into chunks): 3 nos.
– Sugar: 2 tablespoons
– Apple juice ( I used Appy): ¼ cup
– Vanilla bean: 1 no.
INGREDIENTS: For the topping
– Washington apples, cored and sliced 1/8 thin: 2 nos.
– Brown Sugar: A fistful
– Apricot jam (apple jam or any jam of your choice will do too): 2 tablespoons
– Juice of ½ a lemon
METHOD: For the tart shell
– Take flour, salt, sugar in the jar of the KitchenAid Pro Line Cordless Hand Blender, add the butter cubes and pulse it bit by bit till the whole mixture resembles bread crumbs.
– Transfer these crumbs into a mixing bowl, add bit by bit ice cold water and bring the dough together and make a ball.
– Preheat the oven to 180°C
– Place this dough in-between two layers of cling film sheets and roll it into a circle, a little bigger than the tart pans. Keep the thickness to 5mm.
– Carefully place the rolled dough over the tart pans and press it well. Using a knife trim the extra dough hanging out of the pan.
– Poke holes using a fork. Refrigerate till you get everything else ready.
METHOD: For the Compote
– Meanwhile, place apple chunks, apple juice, vanilla bean in the KitchenAid Stainless Steel Skillet . Cover and bring to a boil and let cook for 10 mins.
– Simmer uncovered until most of the liquid is evaporated. Mash apple with a fork into a coarse paste. Allow to cool completely, it will thicken as it cools.
– Meanwhile, peel and core and thinly slice, about 1/8 “ thick. Place in bowl and squeeze lemon juice to prevent browning.
– Spread a single layer of cooled compote into the tart shell.
– Lets start assembling the top layer of apple slices. Start placing it from the outside and working your way into the center. one slightly overlapping the other, making your way all around thetart until you reach the center. Sprinkle the brown sugar over the apple arrangement.
– Bake the tarts on the KitchenAid Jelly Roll Pan at 200°c preheated oven for 10 minutes. Reduce the temperature to 180°c and further bake for 20 mins. Or till the apple layer starts crisping up at the tip.
– Once out of the oven, brush the tip with apricot jam. Serve warm with some icecream.