![]() In our rulebook, the chef deserves a second helping. To serve, allow the apple tart to settle for at least 5 minutes, then cut into slices and arrange on plates.Bake for 25-30 minutes, then reduce the oven temperature to 180☌ (350☏), Gas Mark 4 and bake for 20-25 minutes until golden brown. Brush with milk and stick on top of the pie and sprinkle with the rest of the sugar. Crimp the edges of the tart with a round-bladed knife using your fingers as a guide and then roll out the pastry scraps and cut into leaf shapes. Great pastry calls for a decorative finish.Press the edges together to seal, then use a sharp knife to cut away any excess. Roll out the second piece of pastry into a circle slightly larger than the pie dish and position to cover the apples. 1 egg yolk ½ teaspoon vanilla extract 2 tablespoons cold water, as needed For the Filling 3 medium crisp, tart apples like Honeycrisp, Empire or Cortland (about 1 pound) ¼ cup/50 grams sugar 1. Mix the apple filling together, then stuff into the lined pie dish. ![]() Brush the edge of the pastry with a little milk. Place in a large bowl with all but one tablespoon of the caster sugar and the cinnamon and cloves. Knock the sides with a round-bladed knife to give a decorative finish and place back in the fridge to chill while you prepare the apples. Roll out the bigger bit until it’s 30cm (12in) in diameter and line a 20cm (8in) deep dish pie plate or 23cm (9in) flat pie plate, gently pressing into the corners with your thumb. 8 tablespoons (113g) unsalted butter, softened 1 cup (198g) granulated sugar 1/2 teaspoon almond extract 2 large eggs, at room temperature 3/4 cup (72g). Split the pastry into two portions, one a little larger than the other. Give the work surface a light dusting of flour.
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