RECIPES WITH BUTTER
Buttery apple tart
Preparation time: 30 minutes
Cooking time: 45 minutes
INGREDIENTS (for a 24 cm tart tin)
For the tart base:
250 g flour
125 g butter
1 egg, beaten
A little butter to grease the cake tin
For the filling:
4 apples, peeled and coarsely grated
100 g sugar
3 tbsp butter
½ tsp cinnamon
Zest of 1 orange
50 ml brandy
100 g coarsely crushed walnuts
1 apple, sliced
For the crumble:
50 g butter
100 g flour
½ tsp baking powder
40 g sugar
METHOD
- Mix the flour with the butter until the mixture resembles crumbs.
- Add the egg and 1-2 tablespoons of cold water, stir, and knead lightly until combined. Cover the dough and leave it in the fridge.
- Sauté the apples for 5 minutes with the butter, sugar, and cinnamon, and deglaze the pan with the brandy. Let the filling cool. Add the orange zest and walnuts.
- Cut the cold butter into cubes and add the sugar, flour, and baking powder, and rub gently between your fingers to make coarse crumbs. (You can also knead the dough and place it in the freezer for 10 minutes, then grate it coarsely).
- Remove the dough for the base of the tart from the fridge, roll it out into a sheet, and line the bottom and sides of the tart tin with it. Pour the filling over the base and smooth the surface.
- Cover the filling with the crumble mixture and bake for 30 minutes at 170oC.
- Remove from the oven and carefully lay slices of apple on top, in a circular pattern.
- Add butter and sprinkle with a little sugar. Continue baking the tart for another 10-15 minutes.
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