Fresh Golden Delicious apples neatly arranged on a bed of cold vanilla pastry cream. Tart shell and apples baked until it's a beautiful golden brown. Glazed with an apricot coating to keep it nice and fresh. Serves 5 to 6.
| Apple Tart-22cm |
|
Ingredients Required: Apple Tart-22cm
Preparation Instructions: Apple Tart-22cm
| Roll out the sugar dough and line a 22-centimeter
tart ring with the dough. Trim the edges smooth with a small knife. |
| With a spatula spread the pastry cream evenly across
the bottom of the shell. |
| Peel, core and halve the three apples. Slice the
halves evenly into thin slices from top to bottom. In the palm of
your hand fan the sliced apple halves out and place atop the pastry
cream as pictured. With the flat of your hands press them all
down into the pastry cream slightly. |
| In a preheated 400°(F) oven baked the tart until a slight amount of browning happens. |
| Heat the apricot glaze till it boils. Brush onto
the finished tart after it cooled. Chill before slicing. |
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Large Tarts (13)
