Discover the recipe for a typical French dessert – delicious apple tart served with creamy ice cream.
Ingredients
- Sugar – 20 g
- Egg – 1 piece
- Butter – 100 g
- Wheat flour – 200 g
- Salt – 1 pinch
- Water – 2 tablespoons
Apples
- Sugar – 150 g
- Cinnamon – 0.5 teaspoon
- Red apples – 6 pieces
- Butter – 150 g
Additionally
- Vanilla ice cream – 280 g
- Fresh mint – 2 g
Preparation
Pastry In a mixer bowl, combine 200 g of wheat flour, 20 g of sugar, a pinch of salt, add 100 g of room temperature butter, previously diced, and 1 egg yolk. Mix the dough using a mixer. During mixing, add 2 tablespoons of water to the dough. Mix until the dough begins to come away from the sides of the mixer bowl. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. After this time, dust the work surface with flour and roll out the dough.
Apples Peel and quarter the apples. Gently remove the seeds, then cut each quarter in half.
In a metal baking dish, sprinkle 150 g of sugar and add 150 g of butter cut into smaller pieces, heat to make caramel (dissolve the sugar evenly, stirring constantly, being careful not to burn the caramel). Remove the dish from the heat, wait for the contents to solidify. Arrange the first layer of apples in the dish (in one direction, forming a fan with apple slices), then sprinkle with some prepared cinnamon. Arrange the second layer of apples, sprinkle the remaining cinnamon over the entire surface. Cover the dish with a lid. Heat the dish, wait until the caramel on the bottom starts to foam and covers all the apples. Simmer for about 5 minutes. Place the rolled out dough over the dish with apples. Fold the excess edges inward. Make a small hole in the middle of the dough. Place the dish with the dough in the oven for about 25 minutes on the lower rack. After baking, wait for a while until the dough cools. Using a knife, detach the edges of the dough from the dish. Take a large plate, turn the dish upside down, and gently remove the tart from it.
Serving Serve slices of tart with vanilla ice cream, garnish with a few mint leaves.
