Apple tart with toffee sauce
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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 difficulty, 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 includes apples, as I am lacking inspiration today. It doesn’t have to be a dessert.
Drop me a line in the comments below or in 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.
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