Autumn Apple Tart

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Light and delicious apple tart

Fall is just about my favorite season and apple pies are just about my favorite dessert. Recently I discovered Bramley apples which are sold by a farm in Nagano prefecture. These apples are tart and crispy just like a Granny Smith.  Bramley apples are originally from England and were introduced in Japan about 20 years ago. One of my friends in Tokyo, Stacey,  runs a great bake shop and  school called Mornington Crescent. Her British desserts are delicious and if there is ever an opening book one of her classes.

This is a light tart with a thin crust, covered in a layer of almond cream then topped with sliced apples.  Total time for putting everything together (excluding baking time) is about 30 minutes.

This is a short project to enjoy fall baking so grab the apples, flour and some butter and time to get to work.

Fits a 24 cm tart pan (serves 8)

Dough
200 grams flour
100 grams butter cut into cubes (cold)
1 egg
5 grams salt
10 grams sugar

1. In a food processor, pulse together the butter and flour. Then add the salt and sugar. Lastly, add the egg.  Put the ingredients on a board and gently knead everything together so the dough is smooth. Wrap in plastic and refrigerate for about 40 minutes before using. 


Almond Cream
50 grams butter room temperature
50 grams powdered sugar
50 grams almond flour
1 egg
5 grams flour


1. In a bowl, mix the butter with the powdered sugar with a small whisk. Gradually add in the almond flour and flour in portions. Lastly, add the egg and mix thoroughly with a whisk.


Apples
2 – 3 large crispy apples
1. Peel and thinly slice the apples


Putting everything together
1. Roll out the dough to fit the tart pan and cut off any extra around the edges.
2. Spread the almond cream on top of the dough then place the apples around the tart pan in a nice circular design. You can put the inside circle of apples in the opposite direction for a more creative look.
3. Before baking, sprinkle sugar on top of the apples.
4. Bake at 180 degrees Celsius for 35 – 40 minutes. After removing from the oven you can brush with apricot jam for a nice shine.









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