Apple tart
Serves 12
Dough ingredients
220 g flour
100 g butter
60 g icing sugar
A pinch of salt
1 egg
Topping ingredients
600 g apples
Caramel ingredients
100 g sugar
20 ml apple juice
Juice of 1/2 a lemon
For dusting
Icing sugar
Method
Mix the flour, butter, icing sugar, salt
and egg together and knead to a
smooth dough. Chill the dough for
about 30 minutes.
Dust the worktop with flour, roll the
dough out and place in a flan tin
(C 26 cm). Peel, quarter and core the
apples. Cut into wedges then layer
them around the dough, overlapping
them a little as you go.
Heat the sugar in a pan on the hob
using a high setting and constantly stir
until you have a golden brown caramel.
Deglaze the pan with apple juice and
lemon juice then pour the caramel over
the apples and place the tart in the
oven.
After cooking leave to cool then dust
with icing sugar.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Apple tart
Shelf level See display
Programme
duration
approx.
55
approx.
53
approx.
40
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 190–210 180–200
Pre-heat Yes
Heating-up phase Normal
Shelf level 1
Duration 35–45
Tips
Instead of using caramel this tart can
be topped with a mixture made from:
150 g crème fraîche, 2 eggs, 2 tsp of
vanilla sugar and 1 tbsp of icing sugar.
Mix well and pour over the apples.
Increase the baking duration by about
10 minutes.
Baking
16
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