French Apple Tart
165 g plain flour
0 pinch salt
125 g butter, softened to room temperature
1 egg yolk
3 tablespoon cold water
125 g butter, softened
100 g Natvia
1 egg, beaten
1 egg yolk
2 tablespoon plain flour
115 g ground almonds
2 teaspoon Cherry brandy(Optional)
4 Granny Smith apples, peeled, cored, halved and thinly sliced
3 tablespoon apricot jam (natural no added sugar)
- For the pastry, stir together the flour and salt in a bowl. Add butter, egg yolk and water. Combine together until it forms large crumbs. Add a small amount of water if the crumbs are too dry.
- Press the crumbs firmly into a ball dough and wrap it in cling wrap. Chill for at least 30 minutes or until firm.
- For the filling, beat together butter and Natvia in a medium bowl until light and creamy. Add the egg and egg yolk one at a time. Optional, stir in the cherry brandy. Add flour to the ground almonds, then mix into the butter mixture. Set aside.
- Roll the pastry out to about a 30cm circle on a lightly floured surface. Transfer the pastry in a 30cm fluted tart pan with removable base. Prick with a fork all over. Return the pastry to the refrigerator to chill.
- Preheat the oven to 200 C. Place a baking tray inside the oven while it preheats. Spoon the filling into the chilled pastry base, and spread evenly.
- Arrange the apple slices in an overlapping pattern on the filling. Each slice should touch pastry base, and then overlap the previous slice. Start from the outside towards the centre.
- Place the tart onto the hot baking tray in pre-heated oven and bake until the filling starts to brown, 15-20 minutes. Reduce the oven to 180 degrees C and bake for another 15-20 minutes.
- Transfer to a wire rack to cool. Just before serving glaze with the apricot jam. Enjoy!