Slice 'n' stack apple tart
This apple tart has a French flavoured almond filling and buttery homemade pastry. Top with stacks of red and green apple slices for an impressive dessert.
The perfect apple tart. To make the pastry, place the flour, icing sugar and butter in a food processor. Process until the mixture resembles fine bread crumbs. Add the egg yolk and water and process until dough just comes together. Lightly flour the surface and gently knead the dough until just smooth. Shape into a disc, wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Roll the pastry out on a lightly floured surface to a three millimetre thick disc. Line a 22 centimetre by 30 centimetre, that's the base measurement, round fluted tart tin with removable base with the pastry. Roll a rolling pin across the top to trim the edge. Then press the pastry into the side of the pan. Use a small sharp knife to trim the edge.
Place in the fridge for 30 minutes to rest. Preheat oven to 200 degrees Celsius. Line the pastry case with baking paper, scrunching the paper first helps it get into the side of the pan, and fill with pastry weights or rice. Push the weights to the edge of the pan. Bake for 10 minutes.
Remove the paper, weights or rice and bake for further eight minutes or until lightly golden and dry to the touch. Remove from the oven. Reduce the oven temperature to 180 degrees Celsius. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the egg and beat to combine. Add the almond meal and flour and stir to combine. Add the brandy and combine.
Spoon the filling into the tart case and smooth the surface. Arrange apple slices on top of the filling. Bake, covering with foil if overbrowning, for 30 to 35 minutes or until the apple is tender and the filling is cooked through. Set aside. Here's a quick tip to get the tart out of the pan. Put a ramekin or glass on the bench top. Put the tart on the ramekin and the side of the pan will drop away. Easy as that.
- 100g butter, softened
- 1 cup (220g) caster sugar
- 1 Coles Australian Free Range Egg
- 1 cup (120g) almond meal
- 1/4 cup (35g) plain flour
- 1 tbs brandy (optional)
- 4 small red and green apples, cored
- 1/4 cup (60ml) lemon juice
- 1/3 cup (80ml) orange juice
- 20g butter, extra
- 1 1/2 cups (225g) plain flour
- 1/3 cup (55g) icing sugar mixture
- 125g chilled butter, chopped
- 1 Coles Australian Free Range Egg yolk
- 2 tsp iced water
To make the pastry, place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together.
Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.
Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 22cm (base measurement) fluted tart tin with removable base with the pastry. Trim the edge. Place in the fridge for 30 mins to rest.
Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until light golden and dry to the touch. Remove from oven. Reduce to 180°C.
Use an electric mixer to beat butter and half the sugar in a bowl until pale and creamy. Beat in egg. Stir in almond meal, flour and brandy, if using. Spoon into tart. Smooth the surface.
Halve and thinly slice 1 apple. Fan the slices on a plate. Drizzle with 3 tsp of the lemon juice. Repeat with remaining apples and lemon juice. Set aside for 5 mins. Drain. Pat dry with paper towel. Arrange apple in stacks on tart, fanning slightly. Bake, covering with foil if necessary to prevent overbrowning, for 30-35 mins or until cooked through and apple is tender. Set aside to cool.
Meanwhile, stir remaining sugar in a saucepan over medium heat for 5 mins or until sugar caramelises. Remove from heat. Carefully add orange juice and extra butter. Cook over low heat, stirring, for 5-7 mins or until sauce thickens. Set aside to cool. Serve with the tart.