I love the scent and the colors of autumn! It has a mystery that it never loses, and nature becomes rich with each passing day.
I don’t think autumn passes without a pie or strudel with apples, nuts or grapes. Or pumpkin ! Or quince! Or… .many more :)))
The apple tart was not planned to become a recipe on the blog, but it turned out too tasty not to write.
The dough is homemade, very tender, crumbly, the sweet-sour filling, powdered of course as it suits a tart!
I wholeheartedly recommend you try my apple tart, you will enjoy a piece of the goodness of autumn!
Preparation time: 20 minutes Baking time: 45 minutes Nr. portions 20
- It took
- 200 gr lard (fatty butter)
- 4 lg raw sugar
- 2 chicken eggs
- 1 pinch of salt
- 1 sachet of rum with rum
- 1 vrf. baking soda knife
- 150 ml of sweet milk
- 500 gr wheat flour
- 10 big apples
- 1 lemon
- 4 lg sugar
- 1 sachet of rum with rum
- 3 lg semolina
- 6 lg white breadcrumbs
- ground cinnamon
- powdered sugar for garnish
Prepare a bowl in which you mix the lard with a pinch of salt and sugar. Add the eggs, incorporating well. Add the rum sugar, baking soda, milk and then the flour in two portions. Mix first with the flour, then with the rest of the flour, knead by hand. If necessary, add more flour. The dough should be soft but not sticking to your hands. Let cool while the filling is ready.
Apples are washed, peeled and stalks and shaved with a large-mesh grater. Leave it in a bowl, sprinkle 4 tablespoons of raw sugar and a little lemon juice. When they start to leave the juice, add the semolina, breadcrumbs and mix gently to distribute evenly in the apple composition. The semolina and breadcrumbs will bind the composition well, they will absorb from the juice left by the apples, thus preserving its sweetness.
Prepare a suitable tray (I used a 25 x 35 cm tray), place a baking paper.
Turn on the oven to heat.
Remove the dough from the cold, divide it in two. Spread a first sheet, not very thick, prick from place to place with a fork. Place the dough sheet in the tray. I do this: I spread the sheet of dough directly on the baking paper, then transfer lightly to the tray. Place the nice dough in the pan, leaving a 2 cm high edge.
Put the apple filling, level it lightly, then sprinkle with cinnamon.
From the remaining dough, spread another sheet from which to cut the thin strips with which the tart is decorated on the surface. I opted for a dough grill.
The apple tart is baked in the oven at 180 degrees for 40-50 minutes, depending on the oven of each one. When it turns brown and smells baked, you can close the oven. Leave to cool slightly, then remove from the oven.
Powder with sugar after cooling so that the sugar does not melt. Portion and serve with great appetite!
Simply wonderful and I wholeheartedly recommend you too!
May it be useful to you!
Tip : sprinkle almond flakes on top of the dough, which when baked will turn golden and complement the good taste of the apple tart.