| | Type: Veg
The French word 'tarte' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.
End a winter meal with this tasty apple tarte, elegant enough to serve when you have company.
Ingredients
5 medium-size apples, not too sweet
200g of butter
50g of ghee
150g of sugar
60g of jaggery powder
60g of almond flour
270g of wheat flour
2 eggs
60ml of cream
½ glass of milk or water
A pinch of salt
Directions:
Make the dough at least 2 hours in advance:
In a large bowl,
- Place 250g of flour, 100g of sugar, a pinch of salt and 150 of soft butter.
- Crumble thoroughly with your hands and make a well in the middle.
- Add 1 egg yolk and ½ glass of milk into the well.
- Mix into a ball without working the dough too much: just enough to incorporate everything together.
- Place in the fridge for at least 1 hour and take it out 30 min before rolling it out.
NB: For a tarte crust that will hold longer after cooking, replace the milk with water.
Preparing the apples:
- Peel the apples cut them into quarters, remove the pips and cut each quarter into 3 thick slices.
- Prepare a large platter well sprinkled with jaggery (about 20g).
- In a large pan on medium heat, put 25g of ghee and when hot, range ½ the apple slices into the pan and let the slices fry gently until colored a little. Then turn them over and let take a bit of color.
- Gently take the slices out into a plate with a skimmer.
- Repeat with the other ½ of the apple slices.
- When all the slices have been fried, range them on the already prepared large platter and sprinkle them with jaggery.
NB: Do not over-heat the pan! The first round of apple slices would then leave blackened specks that will be picked up by the second round of apple slices.
Preparing the almond cream:
In a bowl,
- Place 50g of soft butter, 50g of sugar and 1 whole egg.
- Beat well until the mix is light and foamy.
- Add 60g of almond flour and 20g of wheat flour. Beat well into the mix.
- Then add 60ml of cream and mix well.
NB: Should you wish for a thicker almond layer in the tarte, increase the proportions by ½, using 2 eggs.
Making the tarte:
- Use ghee to thoroughly grease the inside of a pie pan.
- Roll out the dough on a clean surface well sprinkled with wheat flour, just enough to fit the pie pan.
- Carefully place the rolled-out dough into the pan, making sure it adheres well to the sides, cutting all the excess with a knife.
- To make this “easy”, gently roll the dough onto the rolling pin and starting at the far edge of the pan slowly roll-out the dough into it. If it breaks a bit, do not worry. Wet with water bits of excess dough and plaster them over the breaks or the holes.
- Thoroughly pierce the bottom of the dough with a fork and poor onto it the almond cream.
- Cook in a pre-warmed oven (210°c) for about 20min and take it out to finish the tarte.
Finishing the tarte:
- Starting at the outer edge of the tarte and going clockwise, deposit the fried apple slices, thick part down, over the pre-cooked almond cream. Go counter clock-wise for the second row and so on until the almond cream is entirely covered.
- Finish cooking in the oven (210°c) for another 15-20min.
- It’s ready!
Tips:
The tarte can easily keep for 4-5 days in the fridge without getting soggy and is best consumed lukewarm.