Prepare this very easy marinated apple tart with sugar, cinnamon, and a touch of nutmeg. On a crispy butter-based crust, with cajeta and served with vanilla ice cream. What you will love the most is the incredible presentation.
1 1/4 cups butter, (150 g) cold, cut into cubes, for the crust
1 cup icing sugar, (100 g) for the crust
1 egg yolk, for the crust
2 tablespoons vanilla essence, for the crust
1 teaspoon salt, for the crust
10 apples
3/4 cups sugar, for marinating apples
1/2 cups raw sugar, for marinating apples
2 tablespoons cinnamon powder, for marinating apples
1/2 teaspoons nutmeg, for marinating apples
cajeta, for decoration
vanilla ice cream, for serving
Preparation
1h 20 mins
1h 30 mins
Low
Preheat the oven to 180° C.
In a bowl, mix all the ingredients for the crust until you obtain a sandy mixture. Do not knead too much, wrap in plastic and refrigerate for 30 minutes.
On a clean, floured table, use a rolling pin to roll out the dough and place it in a 20 cm diameter tart pan, making sure the dough is well adhered to the pan. Prick the dough with a fork and refrigerate.
Bake the tart base covered with aluminum foil and chickpeas or beans for weight, for 10 minutes, remove and set aside.
Core the apples and cut four pieces into moderately thick slices. Cut the other 6 into very thin half-moons for decoration.
Place the apples in a bowl and mix with the refined and brown sugar, cinnamon, and nutmeg. Marinate for 30 minutes.
Drain the apples with the help of your Bounty® paper towel. Place the apple slices in the base, and on top, form several roses with the half-moons.
Bake the tart for 20 minutes covered or until the crust is well cooked, remove from the oven and let it rest for a few minutes. Serve the tart with vanilla ice cream and cajeta.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?