|Throw the doctor's advice about overeatingfor this one|
For the longest time, I have wanted to make something like this. Besides the flakiness of the tart that would put me on cloud nine , I also needed lots of practice at the pastry department.
Deep in the bowels of the fridge lay a box of apples which was bought at a whim, n-weeks ago. Green apples being what they are, are often too hard and tart for my liking, never mind why I bought them. The tarts called for the occasion to use the apples a la apple pie style.
Do not be turned off by the amount of work - it was all worth it. Making this also highlighted the need to go easy on tarts since I lack self discipline whenever there is a pastry sale. The amount of butter used in just 3 cups of flour is enough to trigger a coronary if this becomes your breakfast everyday. As my doctor says, do everything in moderation.
Verdict : I regret the 'moderation bit' of doc's advice! Best eaten warm and enjoy the delicate tang of the apple and crunch of the crushed walnut. The pastry was flaky but yet not to brittle to handle. Given the mild taste of the filling, if I should do it again, I would slightly increase the sweetness of the pastry to differentiate between pastry and filling.
Makes 18 tarts or so.
3 green apples, cored and cubed
1/2 cup brown sugar
Dash of pure cinnamon powder
A handful raisins
A handful walnuts, toasted and then chopped
1 Tbsp flour ( used after the first cooking )
3 cups plain flour
210g unsalted butter, very cold
2 T fine sugar
1/2 tsp salt
6 Tbsp very cold water
1.5 Tbsp cider vinegar
Prepare the apple filling. Microwave ingredients for filling in a mixing bowl sans flour, covered.
Stir in flour.
Microwave for another 1 minute to thicken filling. Uncovered.
Stir and set aside to cool.
Combine dry pastry ingredients.
In a food processor, process butter until coarse crumbs.
While processing, add water a spoonful at a time. NOTE: the dough should still resemble medium crouton sized crumbs. Stop adding the water when the crumbs get bigger - it means there is enough water than needed. ( I used 5 Tbsp of water in my case ).
The above should not take more than 20 seconds.
Add vinegar and process for one more second. Vinegar prevents the gluten formation and maintains a flaky crust.
Bring the dough to a ball. Divide to 2 equal portions.
For each portion of the pastry dough, flatten and roll out the dough between 2 pieces of parchment, resembling a rectangle.
Try to roll out the 2 dough similar size.
Chill to firm the dough.
On a cool worktop, trim the dough.
Spoon dollops of the filling onto pastry dough #1 , in a grid like manner.
Place the pastry dough #2 over #1 genttly.
Encase the fillings.
Use a roller cutter and cut out the tarts.
Use a fork to press and seal the 4 edges of the tart.
Brush the tarts with eggwash.
Use a knife to make slits to create vents for steam to escape during baking.
Use a pastry cutter and transfer the tarts to a perforated non stick tray.
Chill the tarts for at least 2 hours to prevent shrinkage during baking.
Bake the tarts at a preheated oven at 180C for about 22-23 minute.
Tarts should be cooked until pale brown. This gives room for further toasting when needed.
Credits : adaptation from joepastry