Monday, July 26, 2010
This apple tart has a pastry base that doesn't need to be blind-baked! Just make the base, line it in your pie dish, add the apples and then grate more pastry on top. How easy is that and you can even alter the filling and add peaches and sultanas. We shared this with friends twice this week and couldn't resist last night while watching the Masterchef Grand Finale. So easy to make and it's a taste sensation.
125g unsalted Butter, softened
3/4 cup sugar
2 cups Plain flour
2 teas baking powder
1 teas vanilla essence
1/4 cup sultanas (optional)
800g can "Ardmona" Pie Fruit Apples Sliced
400g can Apples, sliced
400g can Peaches, sliced
Preheat oven at 180oC (170oC fan forced). Grease with spray oil a large pie pan and set aside.
1. With electric beaters cream butter and sugar until light and fluffy. Add egg and beat again, add vanilla essence and beat again.
2. In another large bowl sift flour and baking powder. Add butter mixture to flour mixture and beat with electric beaters until it forms a crumbly dough. With your hands bring the mixture together to form a ball of dough. Remove a small handful of dough, the size of a large orange, and wrap this in clingfilm and pop in the freezer. This will be the dough that will be grated on top. Press the rest of he dough on the base of the greased pan.
3. Squash the apples with the back of a fork and add all the apples in the greased pie dish. Remove the ball of dough from the freezer and with the large hole grater, grate the pastry over the apples.
4. Place tart in oven and bake at 180oC for 40 minutes or until browned.