DOORNIKSE APPELTA ART
From Dark Rye and Honey Cake
Serves 4-6 people
Ingredients For the pastry
180g strong (bread) flour b
20g icing (confectioners’) b sugar
Pinch of salt b
100g unsalted butter, b chilled
1 egg yolk b
1 tbsp cold water b
For the filling
350g cox, granny smith or b other slightly tart dessert apples
60g icing (confectioners’) b sugar
110g butter, melted b
5 egg yolks, plus 1 whole b egg
1 tsp ground cinnamon b
1 tbsp rice flour b
For the shortcrust pastry, combine the flour, sugar, salt and butter in a food processor fitted with the blade attachment. Pulse for 8 seconds or until the mixture resembles breadcrumbs. Add the egg yolk and water and pulse again until the dough forms a ball in the bowl. Remove from the bowl and knead briefly.
Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.
For the filling, slice the apples into rounds and then into thirds. You need 230g of chopped apple.
Add the icing sugar to the melted butter and beat until smooth. Add the egg yolks and the egg and beat well, then stir in the cinnamon. Set the filling aside to rest while preheating the oven to 180C. Do not use the fan setting.
Briefly knead the pastry until smooth, then pat it into a round disc and roll it out on to a floured work surface to a thickness of 3mm. Lay the pastry in pie plate or tin (see note). Trim off excess pastry. Coat the apple slices in the rice flour and arrange in the pie plate or tin. Stir the filling well, then pour it over the apple slices and gently shake the tart so the filling can get all around the apples.
Place the tart in the middle of the oven and turn down the heat to 160C. Bake for 40 minutes until the filling is set, then increase the oven temperature to 180C and bake for an additional 10 minutes until the pastry is golden brown and the filling golden. Note Use a 27cm top diameter x 23cm base diameter x 3cm depth pie tin, greased and floured