![]() If the thought still makes your brain hurt, you don't need to do anything fancy. I swear! All you need to do is stack a dozen or so slices together tightly, then place them over the base cut side-down, shingled slightly. You also don't need to blind bake the base! □ Bake at 375 degrees for 45 minutes or until the crust is golden brown and the apples are cooked through. Next, add the apples to the crust and sprinkle with sugar. Then, transfer it to a lightly flour plate for that traditional feel. We skipped the sauce completely and macerated the slices in brown sugar, lemon juice, cinnamon, and vanilla to make sure they got nice and jammy in the oven. Once you have the dough formed, you can roll it out on a lightly floured surface. In a classic French recipe, you're supposed to cook down an apple compote to go on top of the base and under the spiral of apples. And everyone on our team was freaking out. The results are way more delicate and not as sweet as a shortbread shell. Only instead of digestive biscuits, you use plain flour. In other words, it's a simple stir-and-press mixture that uses a lot of melted butter. Sift the flour, baking powder and salt and add to the mixture. In a large bowl, toss apples with lemon juice. ![]() In a small bowl, combine sugars, flour and spices. After rounds and round of testing, and with the help of many people on our team, I finally did it. Here's what makes *THIS* recipe super special:Īnd you don't need to chill it either! This dough is basically like a digestive biscuit base. Beat the butter and sugar until light and fluffy. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle transfer to a 9-in. (Follow package instructions.) Do not bake. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Place one refrigerated pie crust into 9-inch glass pie dish. ![]() I tossed and turned trying to figure out how to make a gorgeous but easy apple tart. To make the crust: Place 1 1/4 cups flour, butter, and 2 tablespoons sour cream in a food processor and pulse to combine. True story: I lost a lot of sleep over this recipe. ![]()
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