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Slice 'n' stack apple tart
Slice 'n' stack apple tart
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Prep Time:
90 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Easy apple tart topping: slice, stack, bake for stress-free deliciousness.
Ingredients:
  • 100g butter, softened
  • 220g caster sugar
  • 1 Free Range Egg
  • 120g almond meal
  • 35g plain flour
  • 20.00 ml brandy (optional)
  • 4 small red and green apples, cored
  • 60ml lemon juice
  • 80ml orange juice
  • 20g butter, extra
  • 225g plain flour
  • 55g icing sugar mixture
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 10.00 gm iced water
Instructions:
  • In a food processor, combine flour, icing sugar, and butter until mixture resembles fine breadcrumbs. Then, add the egg yolk and water and process until dough forms.
  • Transfer the dough to a lightly floured surface and knead gently until smooth. Shape it into a disc, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
  • Roll out the pastry on a lightly floured surface into a 3mm-thick disc, then carefully place it into a 22cm fluted tart tin with a removable base. Trim the edges, then chill in the fridge for 30 minutes to rest.
  • Preheat the oven to 200°C. Line the pastry with baking paper and fill it with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice, then bake for an additional 8 minutes or until lightly golden and dry to the touch. Take out of the oven and reduce the temperature to 180°C.
  • In a bowl, combine butter and half the sugar, then beat with an electric mixer until pale and creamy. Mix in the egg, followed by almond meal, flour, and brandy (if desired). Spoon the mixture into the tart shell and smooth the surface.
  • Slice 1 apple into thin half-moons and beautifully fan them on a plate. Lightly drizzle 3 tsp of lemon juice over the apple slices. Repeat this process with the rest of the apples and lemon juice. Allow the apples to rest for 5 minutes, then drain and gently pat dry with paper towel. Arrange the apple slices in stacks on the tart, with a slight fanning effect. Bake for 30-35 minutes until cooked through and tender, cover with foil if needed to avoid excessive browning. Let it cool before serving.
  • In a saucepan over medium heat, stir sugar until it caramelizes, about 5 mins. Remove from heat and carefully stir in orange juice and extra butter. Cook over low heat, stirring, until sauce thickens, 5-7 mins. Let cool before serving with the tart.

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