Apple Tart Maman Blanc
Baking and Desserts | European cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Apple Tart Maman Blanc
Ingredients
- Wheat Flour - 8.8 oz
- Butter - 5.8 oz
- Salt - a pinch
- Egg white - 2 pieces
- Meyer Lemon Juice - 1 teaspoon
- Sugar - 2.3 oz
- Apple - 4 pieces
- Calvados - 1 tablespoon
- 10% cream - 3 fl oz
- Powdered Sugar - 2 tablespoons
Step by Step guide
Step 1
For the shortcrust pastry, blend the flour with salt and diced butter in a food processor. The resulting mixture should have a breadcrumb-like texture. Add the egg and a tablespoon of cold water, and knead the dough.
Step 2
Roll the dough into a circle about 1-2 cm thick, wrap it in plastic wrap, and refrigerate for half an hour. Remove the chilled dough, roll it out into a large circle, and place it in a 22 cm tart pan. Prick the bottom with a fork and refrigerate for 20 minutes.
Step 3
Preheat the oven to 220°C. Melt the butter in a saucepan with 15 g of sugar and lemon juice. Remove from heat and add the alcohol (rum can be used instead of Calvados).
Step 4
Peel the apples, remove the cores, and cut each apple into 8-10 wedges. Arrange the apple wedges on the chilled tart base, forming a circle. Brush with the butter mixture and bake in the oven for 10 minutes. Reduce the temperature to 200°C and bake for another 20 minutes – the apples should become soft and caramelized.
Step 5
Whisk the egg with the remaining sugar and cream. Pour the resulting mixture over the caramelized apples. Return the tart to the oven for 10 minutes.
Step 6
Allow the finished tart to cool slightly, then remove it from the pan. Before serving, you can dust it with powdered sugar.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.