Apricot Apple Tart

Overview

(A is the tart crust ingredients, B is the tart filling) Apple Tart is a super classic Western dessert. The tower I made today is a French galette. Galette, also called French pancake. This kind of baked cake is famous for its simple preparation, simple and casual shape, rich and versatile fillings. This tart shell has been used to make salty tart (French mushroom salty tart) before. This time I used it to make a sweet tart, and it tasted very good! I added a lot of almond flour to the tart filling, so the aroma of the finished product is very rich. Top with thinly sliced green apple slices. This time I bought a green apple that was a bit sour. After baking, the sweet and sour apple slices are paired with the fragrant almond filling, which is refreshing and delicious.

Tags

• baking
• western-style banquet
• almond flour
• butter
• clear water
• egg
• egg yolk
• green apple
• honey
• low gluten flour
• unsalted butter
• vanilla extract
• fine sugar
• salt

Ingredients

Steps

1. 1 First make the tart crust. Prepare all the ingredients for the tart crust. There is no need to defrost the butter in advance;

   

2. 2 Mix the flour and salt evenly and add the diced butter;

   

3. 3 Using your hands or a dough cutter, mix the butter and dry flour into a coarse cornmeal state;

   

4. 4 Add water in batches (please use ice water in summer) and mix with a spatula until it basically forms a ball;

   

5. 5 Prepare a larger piece of plastic wrap, pour the dough onto the plastic wrap, shape it slightly into a ball, wrap it with plastic wrap, and place it in the refrigerator for more than 1 hour or overnight;

   

6. 6 Prepare the filling materials. The butter should be taken out and warmed in advance;

   

7. 7 Cut the softened butter into small cubes;

   

8. 8 Add fine sugar and use a manual whisk to beat the butter until smooth and white, no need to beat;

   

9. 9 Add eggs and egg yolks one by one and mix evenly;

   

10. 10 Add almond flour and mix well. Almond flour does not need to be sifted in advance, as long as there are no large particles;

    

11. 11 Slice the apple into thin slices;

    

12. 12 Preheat the oven to 195 degrees. Take out the refrigerated tart dough, cut 1/2 of the dough, place it on a large piece of oil paper, then cover the surface with another piece of oil paper, and roll the tart dough into a dough sheet about 3mm thick. The diameter of my piece is about 25cm. Poke some small holes in the middle of the dough, leaving about 3cm of space around it;

    

13. 13 Spread almond filling on the hole punched in the middle, not too much;

    

14. 14 Arrange the apple slices;

    

15. 15 Fold the edges of the tart shell toward the middle to wrap the filling. Then sprinkle granulated sugar on the apple slices, and you can also brush a layer of egg wash on the pie crust (I didn’t brush it);

    

16. 16 After the preheating is completed, put the prepared apple tart embryo into the oven, on the middle layer, with upper and lower heat, 190 degrees, and bake for about 25 to 30 minutes, until the surface is colored. After baking, take it out of the oven immediately, brush a layer of honey and butter on the surface of the tower, then place it on a drying net, let it cool completely and then cut it into pieces for consumption. Always eat it with ice cream, sour cream, etc. for a better flavor.