Apple tart
This classic apple tart is one of those desserts that feels cozy and elegant at the same time. We start with a simple buttery crust, fill it with tender apple slices, and finish it with a shiny jelly glaze that makes the fruit sparkle. It’s perfect for family gatherings, holidays, or any weekend when we want to bake something special without it being too complicated.
Ingredients
Instructions
Make the dough
Put the flour in a bowl and make a well in the center. In the well, add the softened butter, milk, sugar, and the egg yolk.
Mix and knead until you get a smooth, compact dough. Let the dough rest for a little while at room temperature.
Form the crust
Lightly flour the work surface and roll the dough out with a rolling pin until it’s about 1/8–1/4 inch thick.
Grease a 9-inch round, shallow, removable-bottom tart pan with butter.
Fit the dough into the pan, pressing it gently into the bottom and sides.
Shape a small raised edge (a little cord) around the rim and prick the bottom with a fork so it doesn’t puff up.
Add the apples and bake
Drain and dry the apple slices. Arrange them in circles over the bottom of the tart, overlapping slightly, until the dough is completely covered. Sprinkle with ground cinnamon, if using.
Bake in a preheated oven at 350°F for about 25 minutes, or until the crust and apples are lightly golden.
Cool the tart
Take the tart out of the oven and let it cool a few minutes in the pan. Carefully remove the ring of the pan and slide the tart onto a serving plate.
Let it cool completely before adding the jelly.
Make the jelly glaze
Put the apple peelings (and any leftover apple pieces) into a small saucepan with the water. Bring it to a boil and let it simmer for about 15 minutes-
Strain the liquid into another saucepan and discard the solids. Add the sugar and the strip of lemon peel to the liquid. Bring it back to a boil, skimming off any foam that forms. Remove the lemon peel.
Add the gelatin (drained if it was soaking in water) and stir until completely dissolved. Let the mixture simmer gently for about 5 minutes, then take it off the heat and let it cool until it’s thickened slightly but not set.
Glaze the tart
Once the tart is completely cool, we pour or brush the jelly over the top, covering the apples with a shiny layer.
Put the tart in a cool place (or the refrigerator) until the jelly is fully set.
Notes
To prepare the apples, rinse the apples, peel them reserving the peelings, cut them in half, remove the cores, and slice them into half-moons about 1/4 inch thick. Reserve the peelings.
Put the slices into a bowl with cold water and a splash of lemon juice so they don’t turn brown.
Save the egg white if we want to brush the crust later.
Variations
You can make the same tart using cherries or strawberries instead of apples, following the same steps.
Source
Food in the World