French Apple Tart

Apples and Stars

This is a delicious french tart with small stars on top, and It is not to difficult to make but looks really amazing

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TERT BOTTOM

300g plain flour
200g soft butter
100g icing sugar
1 egg

APPLE FILL

6 sour apples
150 g sugar

 

 

What to do :

Run all the ingredients of tert bottom instantly in a food processor until the dough gathers in one lump. You can also use your hands to crumble together the dough. Do not work with the dough more than necessary. Let the dough rest in refrigerator for at least 30 minutes. Butter and sprinkle flan dish with detachable bottoms (approximately 28 cm in diameter). Put the dough on a floured surface and roll it as thin and uniform as possible. Roll the dough over rolling pin. It goes well if you have to splice a little here and there, it would still not be visible when the pie is done. There is plenty of puff pastry, so we use the left over for stars. You can make dots with a fork in the tart bottom and place in the refrigerator for about 5 minutes. Cook the tart bottom at 180 degrees (top and bottom heat) for 10-15 minutes.

 

 

Peel the apples and remove cores. Cut half of the apples into cubes, approximately 1 x 1 cm. Cut the rest of the apples into thin, crescent-shaped slices. I squeeze a little lemon over the apples, but you can do as you please. Melt the sugar in a thick bottomed pan. When it starts to get golden,  add the apple pieces and boil for approximately 4 minutes, until the apples are golden. Do not stir the mixture, but shake it gently so that the caramel covers all apple pieces 

 

 

Spread the apple filling in the precooked tart bottom and then add the apple slices on top. Now you can make stars of the leftover and put in a nice pattern for å party look cake. Sprinkle some sugar and bake the pie at 200 degrees for about 15 minutes, or until the tert bottom is getting a nice gold colour.

 

 

it fits perfectly with a little whipping cream and some fresh berries to this cake, so ...

 bon appétit