Apple Tart

The Salty Biscotti Blog Food Photography apple tart

It is almost the end of October and the weather in Athens is still in a summer mood. Not that it is a bad thing, but it is quite confusing. Imagine that my husband asked me to bake a strawberries tart… As much as I love strawberries, it is an apple season, so from taste`s perspective, an Apple Tart is a much more clever thing to bake.

Not as photogenic as I wanted to, but with a killer taste, this week`s recipe is this simple homemade apple tart. Who could resist a combination of apples, cinnamon, sugar, cognac and walnuts after all… Our kitchen smelled heavenly even the day after baking and I always feel so happy when my family members ask for a second piece.

If you are in the mood, check the recipe below. I would LOVE to receive your feedback.

The Salty Biscotti Blog Food Photography apple tart

You Will Need For The Tart:

200 gr. cold butter, cut in cubes

40 gr. powdered sugar

440 gr. all purpose flour

2 eggs, at room temperature

You Will Need For The Filling:

1.800 gr. apples, peeled and finely chopped

300 gr. brown sugar & additional 40 gr. for topping

1 tea spoon cinnamon

40 gr. cognac

50 gr. walnuts

juice from 1 lemon

The Salty Biscotti Blog Food Photography apple tart

* Use an electric mixer to mix all the tart ingredients until you get a soft dough. Cut two large pieces of a plastic membrane and roll inside the dough at about 0.5 cms. Remove the top membrane and use the bottom one to transfer the dough into a large tart pan. Put it in the fridge for 30 minutes.

Place over the tart plastic membrane and cover it with lots of rice. Bake in a preheated oven at 200 ยฐC for 12 minutes. Remove the rice membrane and bake for nother 10 to 15 minutes until golden. Remove the dough from heat to cool down before filling it with the apples mixture.

In a saucepan, place the apples and cinnamon and boil in medium heat for about 15 minutes. Add the cognac, stir the mixture gently and boil for another 8 minutes. Take it out of heat and add the walnuts. To prevent apples from getting black, add lemon juice from one large lemon.

Place the apple mixture in the cold tart and add some extra brown sugar on top. Bake in a preheated oven for 15 minutes.

Let it cool down for a few minutes and serve.

Enjoy!! Anthea.

The Salty Biscotti Blog Food Photography apple tart
The Salty Biscotti Blog Food Photography apple tart

12 thoughts

Leave a Reply to Anthea || The Salty Biscotti Blog Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.