Ingredients
Method
Tart Crust
- Add 15g all-purpose flour, 100g cake flour, 1/2 tsp salt, 20g ground almonds, 20g icing sugar, 60g unsalted butter (cut into small cubes) into a food processor and mix thoroughly.
- Add 25g egg into the batter and continue to mix it using a food processor.
- Transfer the batter onto a cling film and fold the four ends to make it a square.
- Roll your batter wrapped in the cling film using a rolling pin and continue to shape it into a square size.
- Cool the batter in the fridge for an hour.
- After an hour, open up the cling film and place the same-sized baking paper on top of the batter.
- Using a rolling pin, spread out the tart batter and measure against your tart mold (don’t need to be too accurate - as you just need to make sure the portion is sufficient to cover each corner of the mold).
- Press the tart batter firmly against the tart mold and remove the extra from the edges.
- Use a fork to poke holes on the tart base.
- Cool the tart batter in the fridge again for 20 minutes.
- lace a layer of baking paper on the tart and add some rice (or small baking pebbles - to add weights) on top of the batter.
- Bake tart in an oven preheated to 190 °C for 15 minutes.
- Remove the rice layer and brush the 'egg wash' using the remaining egg from Step 2 against the tart crust.
- Bake the tart at the same temperature as Step 12 for another 15 - 20 minutes.
Crumbles
- Add 20g ground almonds, 20g cake flour, 5g sugar, and 1/2 tsp salt into a mixing bowl.
- Cut 10g unsalted butter into small pieces and pinch it into tiny crumbles in the mixing bowl.
Base
- Add 1 large egg, 25g sugar, and 55g unsalted butter into a mixing bowl and stir thoroughly.
- Sift 50 g ground almond and 10g cake flour on top of the batter (from Step 15) and whisk it until the mixture becomes sticky.
Caramelized apple
- Peel off the skin of the apples and cut 1 apple into 16 pieces (cut into half, then one quarter, then 1/8, and 1/16) - i.e. 2 apples into 32 pieces.
- Add 25g sugar into the pot and cook until it turns brown.
- Add 25g unsalted butter into the pot and cook until it melts.
- Add all the apple pieces including its skins into the pot and keep stirring until they absorb all the brown sugar and melted butter.
Combination of filling with tart
- Pour the base mixture (from Step 16) into the tart crusts from Step 14.
- Add caramelised apple throughout the base mixture and top the final layer with crumbles.
- Bake tart in the oven pre-heated to 180 °C for an hour.
Decoration
- Decorate your tart with icing sugar and they are ready to be served!