John Myers
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Baking: Cider and Apple Tart
The perfect baking: cider and apple tart recipe with a picture and simple step-by-step instructions.
the shortcrust pastry
- 80 g Sugar
- 160 g Butter
- 240 g Wheat flour type 550
- 1 pinch Salt
- 1 tablespoon Orange or lemon sugar
the cider filling
- 300 ml Tart cider
- 3 piece Organic egg yolks
- 3 piece Free range eggs
- 100 g Powdered sugar
- 0,5 piece Grated tonka bean
the apple layer
- 4 piece Tart apples
- 1 tablespoon Lemon juice
- 1 packet White cake topping
- 250 ml Tart cider
- 1 tablespoon Sugar
….also
- 1 piece Tart pan 26 cm or 29 x 20 cm
- 1 teaspoon Fat for the shape
- 5 tablespoon Biscuit or breadcrumbs
- 22 cm Parchment paper
- 300 g Legumes for blind baking
the shortcrust pastry
- Quickly work all ingredients into a firm dough. Roll it out between two layers of cling film to the size of a tart pan and place it in the pan. Pull up the edges. Let rest in the refrigerator for about 2 hours.
- Preheat the pipe to 180 degrees lower / upper heat. Cover the dough with baking paper, pour in the legumes and bake blind for about 20 minutes. Remove the paper and pulses and bake for another 10 minutes at the same temperature.
the cider filling
- Put the cider, eggs, egg yolks and powdered sugar in a large saucepan and heat slowly, stirring constantly. Keep stirring until a creamy mixture has formed. If necessary reduce the temperature. DO NOT let it boil, otherwise the eggs will stick.
- Refine the mass with the tonka bean zest and pour on the slightly cooled base and distribute evenly. Now let it set for about 20 minutes at 120 degrees lower / upper heat.
the apple layer
- Core the apples, peel half and cut the wedges into small wedges. Drizzle with lemon juice and heat briefly. Then distribute evenly on the cider-egg layer.
- Make the topping with cider according to the instructions and distribute it on the apples while it is still hot. CAUTION: Mixing the cider with the icing powder can lead to small “accidents” due to the carbonic acid.
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