docksoli.blogg.se - september 2023

Roll out the chilled pastry into a circle using a rolling pin. Blind bake. Preheat the oven to 175☌ (350☏).Add cinnamon and either blend the compote or leave it slightly chunky, according to your preference. Cook over medium heat for 10-15 minutes until the apples are soft. Place them in a small saucepan along with the sugar. Prepare the apple compote. While the pastry chills, peel and cube the apples.Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for an hour. Next, add the egg and mix until a dough forms. Add the butter and mix until the mixture resembles sand. Make the dough. Combine the flour and sugar in a large bowl.

You will find the exact quantities in the recipe card.

Cinnamon: I like to add ground cinnamon to my apple compote, if you don’t like it, you can either remove it or add vanilla extract instead.

Lemon: To ensure that the apples keep their bright color, I deep my apples slices in a bowl of water with lemon juice.

However, when it comes to decorating the tart, I recommend using a firmer apple variety like pink lady, gala or honeycrisp apples.

Apples: When making the apple compote, it’s best to opt for cooking-friendly varieties like Boskoop or Braeburn.

You can also replace the apple compote with a thin layer of jam (abricot jam is my favorite!) under the apples. To save time, you can use ready-made apple compote ou apple sauce. Apple compote: I prepare an easy homemade apple compote for the bottom of the tart.If you don’t have time, you can use a ready-made pie crust or puff pastry. Tart dough: I prepared a simple sweet shortcrust or pâte sucrée from flour, butter, egg and powdered sugar (the thinner the better to make a dough).