Apple Tart Maman Blanc
Baking and Desserts • European
Description
Apple Tart Maman Blanc
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Salt a pinch
- Egg white 2 pieces
- Meyer Lemon Juice 1 teaspoon
- Sugar 0 oz
- Apple 4 pieces
- Calvados 1 tablespoon
- 10% cream 5 fl oz
- Powdered Sugar 2 tablespoons
Step-by-Step Guide
Step 1
For the shortcrust pastry, blend the flour with salt and diced butter in a food processor. The resulting mixture should have a breadcrumb-like texture. Add the egg and a tablespoon of cold water, and knead the dough.
Step 2
Roll the dough into a circle about 1-2 cm thick, wrap it in plastic wrap, and refrigerate for half an hour. Remove the chilled dough, roll it out into a large circle, and place it in a 22 cm tart pan. Prick the bottom with a fork and refrigerate for 20 minutes.
Step 3
Preheat the oven to 220°C. Melt the butter in a saucepan with 15 g of sugar and lemon juice. Remove from heat and add the alcohol (rum can be used instead of Calvados).
Step 4
Peel the apples, remove the cores, and cut each apple into 8-10 wedges. Arrange the apple wedges on the chilled tart base, forming a circle. Brush with the butter mixture and bake in the oven for 10 minutes. Reduce the temperature to 200°C and bake for another 20 minutes – the apples should become soft and caramelized.
Step 5
Whisk the egg with the remaining sugar and cream. Pour the resulting mixture over the caramelized apples. Return the tart to the oven for 10 minutes.
Step 6
Allow the finished tart to cool slightly, then remove it from the pan. Before serving, you can dust it with powdered sugar.
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