Deep-dish apple pie often has a top crust only and tarte Tatin is baked with the crust on top, but served with it on the bottom. An apple pie is a pie in which the principal filling ingredient is apple. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips).
Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala, Cortland, Bramley, Empire, Northern Spy, Granny Smith, and McIntosh.
Apple pie was brought to the colonies by the English, the Dutch, and the Swedes during the 17th and 18th centuries. English apple pie recipes go back to the time of Chaucer. The early Dutch recipe was simple, requiring only a standard pie crust, slices of especially soft apples with their skin and seeds removed. It was then baked in a typical Dutch oven. French style tart actually is upside down, with the fruit being caramelised. The Swedish style apple pie is predominantly a variety of apple crumble, rather than a traditional pastry pie. Often, breadcrumbs are used (wholly or partially) instead of flour, and sometimes rolled oats.
Servings: 8
Prep Time: 30 Minutes
Cuisine: Dutch
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes, add 20 minutes to chill
Ingredients :
FOR THE CRUST :
1) 1-1/2 cups all-purpose flour, spooned and leveled
2) 1/2 tsp salt
3) 2 tbsp granulated sugar
4) 1-1/2 sticks (12 tbsp) refrigerated unsalted butter, cut into 1/2-inch pieces
5) 1/4 cup chilled water
FOR THE FILLING :
1) 1-3/4 lbs baking apples (3 large)
2) 1/3 cup sugar
3) 1 tsp vanilla extract
4) 1 tsp cinnamon
5) 1/2 tsp of nutmeg powder
6) 2 tbsp unsalted butter, melted
7) 1/8 tsp salt
FOR ASSEMBLING & BAKING :
1) 1 tbsp all purpose flour
2) 1 egg, beaten
3) 2 tbsp brown sugar
4) 1 tbsp apricot jelly or jam, optional for glaze
Preparation of apple tart :
Make the crust : Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Wait till combined. Add the cold butter and process just about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured surface and knead a few times. Pat the dough into a disk. Flour the surface again and dust the dough with flour, as well. Using a rolling pin, roll it into a circle of 8 to 10 inches in diameter, circling and adding more flour as necessary, so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling.
Make the Filling : Peel, core, and cut the apples into 1/8 inch thick slices (you need about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, nutmeg powder, melted butter, and salt; toss to combine.
Take out the dough from refrigerator and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14 inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the tart base should curve up the lip of the pan.
Assembling the tart : Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Try to make a rose petal like shape at the middle. Show your creativity. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you can. Patch up any tears by pinching a bit of dough from the edge.
Brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado (brown cane sugar) over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
Baking process : Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
Bake for 45-60 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Let the pan get cooled off.
While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Brush the apples with the apricot syrup.
Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made. It is often served with whipped cream, ice cream, or cheddar cheese.
Frozen Instructions : The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺
☺❤Go & Try it now !!!
This work is licensed under a Creative Commons Attribution 2.0 Generic License.
Comments
Post a Comment