| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Femina, Femina3, Sweet succe |
4 |
servings |
INGREDIENTS
| 120 |
g |
Flour |
| 1 |
tb |
Icing sugar; (15 g.) |
| 4 |
tb |
Chilled butter; (60 g.) |
| 1 |
|
Egg |
| 600 |
g |
Cooking apples |
| 125 |
g |
Apricot jam |
| 50 |
g |
Walnuts |
| 25 |
g |
Raisins |
| 1/4 |
ts |
Cinnamon powder; (1 g.) |
| 2 |
ts |
Cherry wine; (10 ml.) |
INSTRUCTIONS
FOR THE TART
SIEVE the flour along with the icing sugar on a marble top. Add butter and
cut into small bits, to obtain breadcrumb consistency. Add the egg and mix
to a workable (and not soft) dough using iced water. Roll out into a sheet
and line the mould with the pastry. Prick the base of the pastry with a
fork and keep it in the freezer for 15 minutes.
Meanwhile wash, peel and core the apples. Cut into halves, cut each half
into a fan shape and bake the apples in a moderately hot oven for about 15
minutes. Remove from the oven and place them decoratively on the lined
shortcrust pastry. Melt the jam in a saucepan with cinnamon, wine and a
pinch of salt. Pour the melted jam over the apples along with the raisins
and walnuts and bake at 180o C for 30 to 40 minutes. Or bake for 15 minutes
and then cover with a silver foil and bake for a further 25 minutes to
prevent the walnuts and raisins from getting burnt.
Serve with honeyed ice cream and flaked nuts.
Converted by MC_Buster.
NOTES : Apple tart with dry fruits
Converted by MM_Buster v2.0l.
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