Apple Tart

About Apple Tart

Ingredients

• Medium apples 4
• Castor sugar 1 cup
• Vanilla sponge cake, crumbled ¼ cup
• Tarts
• Refined flour 2 cups
• Butter 1½ cups
• Icing sugar 1 cup
• Egg 1
• Vannila essence a few drops
• Almond paste
• Butter ¼ cup
• Castor sugar ¼ cup
• Egg ½
• Almond powder ½ cup

How to Make Apple Tart (Stepwise Photos)

Method

1. To make tarts, take butter and icing sugar in a mixing bowl and cream together with a wooden spoon till fluffy. Add egg and mix. Add refined flour and fold in well. Add vanilla essence and mix. Let the mixture rest in the refrigerator for 1 hour.
2. Preheat oven to 180º C. Grease a tart mould.
3. To make almond paste, take butter and sugar in another bowl and cream together with a wooden spoon till fluffy. Add egg and continue to cream for 5 minutes. Add almond powder and mix well.
4. Slice 3 apples and cook them with castor sugar in a non-stick pan till they are soft. Cool and add crumbled vanilla sponge cake and mix well.
5. Line the tart mould with sweet paste dough and half bake for 15-20 minutes.
6. Take the mould out of the oven. Half fill the tart with the almond paste and top with apple-sponge mixture.
7. Cut ½ inch thick slices of the remaining apple and arrange on the top of the tart. Bake the tarts for 15-20 minutes.
8. Take the moulds out of the oven, unmould and arrange on a serving platter. Serve when cooled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps