Buttery Apple Tart

Ingredients

PASTRY:
185g Plain Flour 90g
Cold Unsalted Butter, diced
1 Teaspoon Finely Grated Lemon Rind
1 Tablespoon CSR Caster Sugar
2-3 Tablespoons Iced Water
2 Tablespoons sliced, Blanched Almonds

FILLING:
1kgApples, peeled, cored and quartered
Juice of 1 Lemon
60g Unsalted Butter
1/4 Cup CSR White Sugar
3 Tablespoons Apple Jelly

Method

1. Place flour in bowl and gradually add butter until mixture resembles coarse crumbs. 
2. Mix in lemon rind and CSR Caster Sugar.
3. Gradually add iced water, mixing lightly with a fork until dough gathers into a loose ball. 
4. Turn out onto lightly floured surface and knead lightly to form a smooth ball. Cover with plastic wrap and refrigerate for 30 mins. 
5. Roll out on a lightly floured surface into a circle and line a 23cm tart tin with removable base. Press against base and sides with fingers. Scatter almonds over base of shell and press in lightly. Refrigerate. 
6. Chop 4 quarters of the apples and slice the remaining quarters thinly. Toss apple slices with lemon juice.
7. Heat half the butter in a small frying pan until foaming; add chopped apple and sprinkle with 2 tablespoons of the CSR White Sugar. Saute until the apples are just softened - about 3 mins. Cool.
8. Spread cooked chopped apple over base of tart shell. Arrange sliced apples on top in concentric circles. Dot with remaining butter and sprinkle with remaining CSR White Sugar. 
9. Bake in oven preheated to 200oC until apple slices are soft and pastry is golden brown, about 35 mins. Allow to cool on wire rack until just warm. 
10. Heat apple jelly in small saucepan until melted. Brush surface of tart with warm apple glaze.

Comments

Tip :Allow to cool to room temperature before serving!

Serves : 8