Apple tart recipe
Apple Tart recipe
For the crust:>/b>
|100 g||icing sugar|
|1||zest of lemon, grated|
|2 medium||eggs, yolks only|
|For the Filling:|
|400 ml||condensed milk|
|4 medium||cooking apples, peeled, quartererd, cored|
|2 tbsp||icing sugar|
Place unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, reduce heat and simmer constantly for about 3 hours with a lid on top. Then put the tins aside and allow to cool.
Cream together the butter, icing sugar and salt and then fold in the flour, lemon zest and egg yolks.
Add the cold milk and work the mixture together until you have a ball of dough. Flour it lightly and roll it into a large sausage shape.
Wrap the dough in clingfilm and place in the fridge for at least an hour.
Remove dough from the fridge, slice it up and line a 28cm tart mould with the slivers. Push them together and place the tart mould into the freezer for an hour.
Preheat the oven to 180ºC.
Take the pastry case out of the freezer and bake for 15 minutes.
Spinkle apples with icing sugar. Remove the pastry base from the oven and smear the caramel from both tins of condensed milk over it. Place the apples on top and pour any remaining juices over.
Cook for about 40 minutes. Serve with vanilla ice cream.
ca. 5 hrs 30 min
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