Hey guys, I’m back with another AWESOME recipe. I had to postpone this project due to blisters on my hands, but, I’m back with some delicious apple tarts. They look really pretty, and tasted incredible. I must say, they generate a big mess, a possible burn, and lots of dishes, but they come with a wonderful smell and a really nice taste. So without further ado, lets get baking.
To start, gather all the ingredients for the crust. Once that is done, cream the butter and sugar together with a hand mixer until light and fluffy before proceeding.
When they are fluffy, add the egg and beat. Then, last of all, add flour and salt and beat until barely combined. DO NOT OVER MIX. It will look like cookie dough when it is properly mixed. Then refrigerate it for a while until it is firmer.
While it firms up, put the butter in a saucepan and let it melt. once melted, add the sugar and mix it in. As soon as the sugar and butter mix, add the apple slices. I should add that these apples should be very thinly sliced. As thin as you can get em, because you will bend these into a gorgeous rose shape in the tart pan. Cook the apple slices until they wiggle when you shake them, or until they bend without breaking.
Then take the dough out of the fridge, roll it flat with a rolling pin, and put it in the tart pan. Make sure to poke a lot of holes in the crust! Bake for three minutes without filling to harden the shell. While it is baking, boil the apricot preserves and add a little water to thin it.
After the apples, glaze, and crust are out of the oven, it is time for my favorite part. Sampling. Just kidding, its actually assembly time, but I must admit I ate at least three slices of apple, 1 large spoonful of apple sauce, and sampled the brown sugar twice. (love brown sugar) Anyhoo, on to assembly. First, glaze the tart all over with the apricot sauce, then put your applesauce into the bottom. Finally, put the apple slices in overlapping circle layers to make it look like a rose, glaze it one more time, and pop it in the oven to bake for thirteen minutes.
Sweet Pastry Crust:
1 1/2 cups all purpose flour
1/4 cup granulated white sugar
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup apricot preserves
1 tablespoon Water
1 1/4 cups lightly sweetened applesauce (homemade or store bought)
Three large apples
1 tbs butter
2-4 tablespoons granulated white sugar
1/4 teaspoon ground cinnamon (optional)
When they come out of the oven, they’re done! I really hope you enjoy. I would like to credit this tart to the owner of Joy of Baking.com, because this is her recipe. I don’t claim it to be mine, and I really hope you guys like it.
Life update: Going great! Sunburn gone, going to see friends as soon as I finish this post, and had a delicious orange cake (from the people next door) for snack. We are not going anywhere soon, so I can plan all kinds of things to decorate my room. I’m brim-full of ideas and plans, and am experimenting with the arrangement of furniture. I might start posting drawings on here soon, but it depends on how much I like what I draw. New post coming soon, Lily.