Lucky me, I sliced my apple as thinly as possible using my terrific mandoline slicer! After baking them the slices still had a tiny bit of crunch. Just image the slight sourness of the Granny Smith and the sweeter marmelade glaze on top. Hurry guys! This apple tart tastes at its best freshly out of the oven. Ossom…
I made a pear version of this tart, check it out!
- 3 oz pastry flour (85 g)
- 2 oz unsalted butter (55 g) cold
- 1 Granny Smith apple
- 1 tbsp jam or marmelade
- caster sugar
- Cut the cold butter into smaller chunks and add them together with the pastry flour, 1 tbsp of caster sugar and a pinch of salt to a blender.
- Pulse a few times. Add 1 tbsp of cold water.
- Blend again until you get a well mixed but crumbly and moist pastry dough.
- Dust a clean surface with some flour and start to roll out the dough thinly. Add extra flour if it feels too sticky. Trim the edges so you get a nice circle or place a (salad) bowl on top that fits the dough and press down.
- Transfer the dough to a sheet of baking paper and put it on an oven tray (or use a flat bread and pizza sheet like I did). Sprinkle with a little caster sugar. Peel and core the apple. Cut them into thin slices. Arrange the apple slices neatly on the pastry.
Bake the apple tart in a preheated oven at 410°F (210°C) for 30 minutes. Remove the tart and let it cool down on a rack. Add the marmelade and 1 tbsp of water to a saucepan and warm over very low heat. Don't burn it. Whisk it well until you get a foamy and runny glaze.
- Brush the baked apple tart with the glaze. Cut the apple tart into wedges. Serve lukewarm.