Apple Tart

Main materials and tools. Among the listed materials, the main ingredient is the tar crust, the ingredients are the fillings, except for the powdered sugar for decoration, the rest is the syrup used to brush the apples.

Soften the butter at room temperature and mix with the sifted flour.

Add half an egg and salt and mix well.

Knead the dough, being careful not to over-knead it until it is basically formed.

Flatten the dough slightly and place in the refrigerator for 10 minutes.

Take out the refrigerated dough, sprinkle an appropriate amount of flour on the table, and use a rolling pin to roll it into a 2mm thick tart shell.

Spread the dough into a mousse circle with a diameter of 18cm.

Trim the edges and insert some holes in the base of the tower.

Place baking paper on it and cover it with pebbles (it’s best to use sand, which will be more even and the shape of the final product will be better).

Place in oven, 180°C, 15 minutes

Peel and cut apples into pieces.

Spread the apples on the baked tart shell, put all the ingredients in the seasoning except the powdered sugar into the pot, heat it and brush it on the surface of the apples.

Return to the oven and bake at 180°C for 10 minutes.

After 10 minutes, beat all the ingredients except the apples with a whisk evenly, pour into the tower clock, and test at 200°C for another 15 minutes.

After baking, take it out and sprinkle with powdered sugar. WELLDONE

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