Tuesday, April 21, 2009
How a dozen times I wanted to bake a classic apple pie with a well composed flower-like top appearance? Don’t know really why it took me so long to lay my hands on those Granny Smith apples that have been sitting in my fridge for a week now. Apparently these apples are so long lasting and they still look as good as the first day I bought them. Amazing!
So without any delay, I should stick to my decision to have a go on this Apple Tart and get it over with. Okay, let’s peel those apples before I change my mind.
Serves 10 persons
Note: Prepare almond cream 1 hour in advanced.
Prepare: 7 inch cake ring
- All purpose flour > 125 grams
- Salt > 1 gram
- Icing sugar > 50 grams
- Almond powder > 18 grams
- Eggs > 28 grams
- Unsalted butter – room temperature > 88 grams
- Mix all ingredients together to form dough.
- Roll crust dough into a 0.3 thickness and press it at the base and sides of the tart mould.
- Leave aside.
2. Almond cream
- Whipping cream > 84 ml
- Icing sugar > 134 grams
- Almond powder > 134 grams
- Corn flour > 13 grams
- Unsalted butter – room temperature > 100 grams
- Egg > 84 grams
- Rum > 2 tablespoons
- Combine icing sugar, almond powder, corn flour and butter in a mixing bowl. Whip moderately until smooth and free of lumps.
- Gradually fold in egg. Add whipping cream and rum and stir until batter is smooth.
- Pour into air tight container and refrigerate for an hour.
3. Green apples
- Granny Smith apples – peel, core, slice with 0.3 cm thickness > 3
- Apricot gel > for glazing
- Soak apple slices into water mixed with lime or lemon juice to prevent decoloration.
- Preheat oven to 180°C.
- Fold almond cream into the crust dough and spread evenly with a spatula.
- Arrange apple slices on top of almond cream in a circular formation, overlapping one another.
- Bake at 180°C for 30 minutes or until crust turns golden brown and apple slices are cooked.
- Burn apple slices with a blow torch to create outstanding outlines.
- Serve warm or cold.