Ap­ple Tart

This light and but­tery ap­ple tart has a thin, crisp crust that’s so easy to make. XAVIER LE HE­NAFF, owner-chef of TFS Bistrot, shares his recipe.

Simply Her (Singapore) - - Home & Food From The Oven -

To give a tinge of spice to the tart, sprin­kle some cin­na­mon pow­der over the

ap­ple slices be­fore bak­ing.

Makes 5

IN­GRE­DI­ENTS For the tart base: 125g un­salted but­ter 250g cake flour 12g caster su­gar 1 tsp salt 1 egg yolk 80ml wa­ter 4 red ap­ples, peeled, quar­tered and thinly sliced A pat of but­ter 2 tsp su­gar 5 scoops vanilla ice cream

DI­REC­TIONS 1 To make the dough for the tart base, rub in the but­ter with the flour, su­gar and salt by hand, un­til you get a coarse bread­crumb-like tex­ture. Evenly mix in the other in­gre­di­ents for the tart base. Al­ter­na­tively, you can mix all the in­gre­di­ents for the base in an elec­tric mixer with a dough hook at­tach­ment. 2 Chill the dough for 20min. 3 Pre­heat the oven to 220 deg C. 4 With a rolling pin, roll the chilled dough un­til it is 1mm thick. Use a 14cm round cut­ter to cut out 5 rounds. 5 Place the tart bases on a greased bak­ing tray and top each one with a layer of ap­ple slices ar­ranged in two over­lap­ping cir­cles. Brush the ap­ple slices with but­ter and sprin­kle the su­gar over. 6 Bake for 10min. Serve each tart hot, with a scoop of vanilla ice cream.

Chef’s Note:

This dessert is best served freshly baked, while the crust is crisp. To pre­pare the tarts in ad­vance, as­sem­ble and freeze them, then bake them straight from the freezer, for 15min.

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