But it is! It is not that hard prepare this whole thing. And I tell you, it's so nice, to eat it hot or cold, during a rainy day, with a cup of strawberry (or just the usual lipton) tea on the side. I saw this on Whisk Kid, and, as usual, straight away went and get my self a Granny Smith Apple (if you cant find one, just get the usual green apple is enough) and yeah, i bought just ONE apple. You dont want it to go to waste if you buy extra for your what-if mind, for e.g. "what if one is not enough?" or "I'll just eat it if there's balance". Just try not to waste unless you are sure that you are going to eat it.
This was my first tart/pie base attempt, I've never made big tarts other than the traditional Eid/Raya Tart Nenas. I find it a bit hard to roll the crust and transferring it to the pan, maybe because I dont have a proper rolling board that's why it sticks and breaks, but..nonetheless, as long as its good to eat, who cares how it looks lika right? This is the only hard part making this precious ohsoyummmm tart. Other than that, close one eye u can do wannnn.
Whisk-Kid had it with strawberry preserve, but i had my raspberry preserve (raspeberry jam that you spread on your bread tu), so I used that instead.
8 tablespoons (118 grams) butter, cut into cubes and chilled (after cutting it, just put it inside the freezer for a while)
1 cup flour
1/2 teaspoon salt
4 tablespoon water, cold
- Combine the flour and salt in a medium-sized bowl. Add the butter, then cut in using two forks, a pastry blender, or your hands. Continue working in the butter until the mixture resembles coarse meal (Just press the butter and mix it with the floor mixture).
- Add just enough cold water to bring the dough together and knead a few times to ensure that the flour is evenly moistened. Press into a 1" thick disk and wrap in plastic wrap. Refrigerate at least 30 minutes or up to two days.
- While waiting for the dough to chill, cut the apple in half and remove the core. Slice thinly and keep the pieces together so that when you are done you can just press the apple in order to fan out the slices. Sprinkle with lemon juice and set aside (to avoid from browning).
- When ready to roll, dust your counter with flour. Remove the dough from the fridge and let rest on the counter for 10-15 minutes to allow to warm slightly and become more workable. Divide in half and roll into two rectangles, or just make it into one large base.
- Set the oven to 225 degrees celcius. Spread the center of the pastry with a thin layer of raspberry preserve and arrange the apple. Sprinkle with cinnamon.
- Fold the edges over the pastry over the fruit, brush with cream and sprinkle with sugar. Place the prepared tarts in the freezer (or fridge if you don't have the space) while you wait for the oven to continue heating (Like 10 minutes).
- Bake for about 10 minutes, then reduce the heat to 175degrees celcius and bake until the pastry is golden.
- Remove from the oven and brush with additional jam while still hot. Cool on a rack.
Click here to view Whisk Kid's version.
I found out that that the taste got better and better the longer you refrigerate it.
Till then, toodles!