Been watching Laura Calder lots on AFC and last week I decided to try her recipe on Apple Cream Tart. It didn't turn out the way I expected it to be so tweaked the recipe a little using mum's Tart Shell recipe as well as amended the filling slightly.
This tart is slightly different from apple pie you're used to eating, but it is just as comforting.
Goes great with whipped cream or ice cream.
Ingredients
200 grams Plain Flour - sifted
50 grams Icing Sugar - sifted
Pinch of Salt
100 grams Butter
Little ice water to bind to a dough
Cream Filling
1 Egg
1/2 tsp Vanilla Essence
8 ounces Softened Cream Cheese
1/4 cup Sugar
Topping
2 Large or 3 Medium Red Apples - peeled and thinly sliced
1/4 cup Sugar
1/2 tsp Cinnamon
1/4 cup Sliced Almonds or Chopped Walnuts
Method
Tart Shell
1. Preheat the oven to 175 degrees Celcius.
2. Put flour, icing sugar and salt in a bowl. Rub in the butter till it resembles bread crumbs.
3. Bind to a soft dough with the cold water.
4. Roll out pastry between two plastic sheets and cover a greased 8" pie tin with the pastry.
5. Prick all over with a fork and bake 'blind' for 10 mins at 175 degrees Celcius. Baking 'blind' means baking it without filing. You may also use beans or rice to prevent it from puffing up.
6. Remove from the oven.
1. Preheat the oven to 175 degrees Celcius.
2. Put flour, icing sugar and salt in a bowl. Rub in the butter till it resembles bread crumbs.
3. Bind to a soft dough with the cold water.
4. Roll out pastry between two plastic sheets and cover a greased 8" pie tin with the pastry.
5. Prick all over with a fork and bake 'blind' for 10 mins at 175 degrees Celcius. Baking 'blind' means baking it without filing. You may also use beans or rice to prevent it from puffing up.
6. Remove from the oven.
Cream Filling
1. Beat the cream cheese and sugar together till creamy. Add in the egg and the vanilla essence until smooth. Don't overbeat.
2. Make the topping in a separate bowl by tossing the apple slices with the cinnamon, sugar and nuts.
3. Remove the tart shell from the oven. Spread over the cream mixture.
1. Beat the cream cheese and sugar together till creamy. Add in the egg and the vanilla essence until smooth. Don't overbeat.
2. Make the topping in a separate bowl by tossing the apple slices with the cinnamon, sugar and nuts.
3. Remove the tart shell from the oven. Spread over the cream mixture.
Topping
1. Arrange the apple slices on top, then scatter over the nuts.
2. Bake until apples are tender and golden for about 40 minutes.
1. Arrange the apple slices on top, then scatter over the nuts.
2. Bake until apples are tender and golden for about 40 minutes.
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