Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, apple tart. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together. In a large bowl, whisk together flour, sugar. The apple juices will burn in the pan but the tart will be fine!
Apple Tart is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Apple Tart is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have apple tart using 5 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Apple Tart:
- Get 1 slice puff pastry
- Get 1 liter milk
- Get 2 pears
- Take 2 apples
- Prepare 1 custard powder
No pie plate needed for this free-form apple tart. To make the apple tart (or tarts), you need frozen puffed pastry. It's sold next to the pies and pastries in the freezer section of your supermarket, and usually comes two sheets to a package. The sheets are tri-folded, so they look like rectangles.
Instructions to make Apple Tart:
- Preheat oven to 205°F C (400 degrees F)
- Cut the fruit
- Cover a pie mold with the puff pastry
- Mix the milk with the powder and stir the mixture
- Put the mixture on te mold
- Put a little bit of brown sugar on the tart
- Cook in the oven 30 min or when the tart is ready
Like an apple pie without the pan, it consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust. I know the mere mention of a homemade pastry crust and rolling pin is enough to send some people running for the hills but, rest assured, this tart relies on a dough that's virtually foolproof and easy to roll to out — and. Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. —Betty Fulks, Onia, Arkansas Just returned from France where I had apple tart tatin three times. This recipe was the BEST of them all! Won't hesitate to make it again!
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