Day 6 of my 30 recipes in 30 days challenge – Apple Tart – I am on a roll!
I was so happy with my pastry yesterday that I wanted to try it again. I was going to attempt a lemon meringue pie but instead, I woke up craving apple pie. Apple pie has always been one of my favourite things ever. Tiney once bought me two Sara Lee Apple High Pies for my birthday. One to eat then and one to eat later. That is how much I love apple pies. So, apple pie it is today.
So, so happy with this one. Looked very pretty and hit the spot when it came to craving something with a dash of comfort combined with melancholy!
1 kilo of apples
1 tablespoon of maple syrup
1 tablespoon of lemon juice
2 tablespoons of cinnamon sugar – to make cinnamon sugar I just get a cup of caster sugar and add ground cinnamon stirring between each addition until it tastes great. Then I keep in an air-tight container – the kids put it on their popcorn!
Peel and core the apples, halve them and then thinly slice on a mandolin. (Or use a knife if you don’t have a mandolin)
Put in a bowl and add the maple syrup, lemon juice and cinnamon sugar, toss the apples with your hands to make sure everything is well distributed and let rest while you do the pastry.
Note – I don’t like soft mushy apples in my apple pies. If you prefer them softer, pop them in a saucepan and simmer over a low heat for 10 minutes or so to soften them.
Have loose bottomed rectangular tart case ready to go with its base lined with baking paper. I used a tart case that 5 inches x 13 inches in diameter.
Pre-heat the oven to 180 degrees Celsius
2 1/2 cups flour
4 tablespoons sugar
1 cup olive oil
1 tablespoon almond milk
Pulse all the ingredients (except the cinnamon sugar) together in a kitchen whizz. Be warned this is not a roll out pastry and it will be very moist and crumbly. It will almost resemble a wet cookie dough. If the mixture holds together when you press it, it is of the right consistency. Then press into the tart case until evenly distributed on the base and around the edges.
Drain the apples and then layer them into the tart base. This is a little time consuming but well worth for the result.
Sprinkle with cinnamon sugar and bake for 40 minutes, watching the edges don’t go too brown.
Allow cooling time before removing from the tray.