An easy and delicious Apple tart recipe
I somehow got stuck with a lot of green, sour apples. I love sour apples but I’m sure I can’t eat that many. So what should I do with them? Well, I thought I’d better make an apple tart with toffee sauce.
Yummy, sounds delicious, so I started making the dough right away and it took me about 15 minutes to get it done. Then I let it rest in the fridge until I wrote the recipe and a few words about how I got stuck with so many apples.
It was a beautiful September day and I had a few tasks to fulfill. One of them was to do the groceries and when I got to the market I spotted an old man selling apples in a corner. When he told me that he picked them all by himself, with a lot of difficulties, and that people are not flocking to buy them because their sourish, well, I just had to take them all.
So I filled two bags of green apples and now the big question popped out: What am I going to do with so many apples? The first thing that came to me was the apple tart with toffee sauce. I made it, wrote the recipe below and I still have loads of apples. Maybe you can help me out with a few new recipes that include apples, as I am lacking inspiration today. It doesn’t have to be a dessert.
Drop me a line in the comments below or on my Facebook page if you’ve got some ideas.
And in the meantime check out my apple tart recipe below:
Apple tart with toffee sauce
- 500 g flour + 2 extra spoons for dusting the working table
- 100 g powdered sugar
- 250 g diced butter
- 1 tbs ground cloves
- lemon zest
- 2 large eggs
- 2 tbs milk
- 1 kg sour apples
- Bonne Maman Toffee
- Sift flour with powdered sugar in a bowl.
- Add diced butter to the flour and sugar, and work it with your fingers for about 5 min, until the mixture becomes sandy and the butter is perfectly blended.
- Add eggs, milk, ground cloves and lemon zest.
- Mix everything gently with your hands until the dough is formed. Add a few extra spoons of flour to make the dough come off easily from the bowl.
- Don’t work the dough too much, because you want to get the nice crispy texture after it’s baked.
- Form a dough ball and wrap it in cling film. Keep it in the fridge for at least one hour.
- Peel the apples, slice them thinly and add lemon juice, 150g powdered sugar and sprinkle a bit of cinnamon.
- Place everything in a pot and leave it at low heat for about 10 min, until the apples get slightly cooked and all the flavours blend. This mixture will be the tart’s filling.
- Take the dough out of the fridge, sprinkle flour over the working table, and stretch the dough with a roller until it gets about half a cm thin. You’ll need to make two separate dough sheets: one for the bottom and one for the top of the tart.
- Grease a cooking tray with a bit of butter and place a dough sheet in it. Add the filling and then the other dough sheet.
- Brush the top of the tart with egg whites.
- Heat the oven to 180 degrees Celsius and bake the tart for about 35-40min, until golden.