Take the raw pastry tart out for the fridge and carefully dab the base of the pastry dough with a fork. Use an oven thermometer to check the correct temperature. Or you can leave in the fridge overnight to bake the next day. Use a wad of spare pastry, dab with a little flour and gently press the pastry into the sides of the tart tin.Ĭover the pastry with a sheet of cling film to help prevent it from drying out and return it back to the fridge to chill for at least 30 mins. Check out my Step by Step How to Make Pastry images.Ĭut away any excess pastry that’s hanging over the sides of the tart tin. Plenty of overlap will allow for shrinkage. Remove the bottom sheet of parchment.Ĭarefully line the tart tin by lifting and dropping the pastry onto the base and into the sides of the tin. Invert and place the sheet of pastry dough over the tart tin. When you have rolled the pastry out to the correct size, remove the top sheet of parchment. Tip: If your pastry starts to get a little too warm and sticky while rolling it, place the whole thing, parchment included, onto a baking sheet and return to the fridge for 5 – 10 minutes or so to firm up a little. Take the pastry dough out of the fridge and start to roll between 2 large sheets of baking parchment until you have a circle that is about 14 inch/36 cm across in diameter and about 3 mm thick, allowing for plenty to overlap your tart tin. Lightly grease the sides and base of a 20cm/8 inch loose bottomed cake tin about 3cm/1inch deep. Leave to one side until you are ready to fill your baked pastry tart. The thinner the slices are, the quicker the tart will bake.Īdd the slices to a medium size bowl and toss the apples in the ground cinnamon making sure each slice is covered with spice. Take out the core and slice each apple thinly. This forms the base of the apple filling. A small food processor makes this easier. Take off the heat and mash with a fork until you have a mix of mashed apples with a few rough chunks. Gently cook the chopped apples over medium heat until nice and soft. Add to a medium pan along with 1 tablespoon of water. Peel, core, and chop the apple into small cubes. Take one of the 3 apples needed to make this recipe, leave the rest to be sliced later. While the pastry dough was resting in the fridge, I made the stewed apple filling base. Any longer than that, it is best that you freeze it. TIP: If you are not going to use the pastry straight away, you can leave it in the fridge overnight to use the next day. This allows the pastry to settle, making it much easier to handle. Chill for a minimum of 1 hour in the fridge. If using a food processor, blitz until all the dough comes together.įlatten the smooth pastry dough and wrap it in cling film. For the very best results, use a food processor.Īdd the egg and water, using a large knife bring everything together until you have a smooth pastry dough. In a large bowl rub the butter, flour and cinnamon spice together with your fingertips until you have a fine breadcrumb consistency. Print off a copy and add it to your recipe file for future pastry making. This section for making the pastry tart is based on my step by step instructions on How to Make Short Crust Pastry. If you've never make pastry before, I suggest you read all the instructions first to avoid any soggy bottoms. I've included some straight forward step by step instruction to help you make this simple apple tart recipe. The pastry case has a delicate cinnamon flavour which, when baked, has a base of Stewed Apples and Ground Almonds with a topping of more sliced apples tossed in Cinnamon Spice. Make this easy Apple Tart recipe from scratch.
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