On a floured surface, roll chilled dough into a large rectangle or circle if preferred to 1/4″ thickness. Meanwhile, preheat oven to 375 and prepare baking sheet with parchment. Remove from bowl and flatten to a rectangular disc, wrap in plastic wrap and chill for 30 minutes. Gradually add ice water to the flour and process until a dough forms. Process flour, salt and sugar in bowl of food processor, then add shredded butter and pulse til crumbled pea size. Butter makes the crust light and tender as well as makes the crust taste great. Very little processing is necessary when freezing the shredded butter. I like to shred my butter with a hand grate then freeze until ready to make the crust. Making the crust begins with chilled butter and a food processor. Making Home Made Crust for Rustic Gala Apple Tart For a quick dessert rolling a home made crust and filling with sweet apples or berries makes everyone happy. Served with fresh whipped cream or french vanilla ice cream for good measure, sure to please every palate.īecause apple tarts seem to be baked in the fall, this recipe can be made any season. Sprinkled with additional cinnamon and sugar makes this tart sweet and delicious. Baked at 375 degrees for 25 minutes until filling is thick and bubbling before adding sliced almonds for the last 5 minutes of baking. Rich buttery home made sweet crust rolled into large rectangle then filled with cinnamon sugar coated gala apples. This recipe serves 8.Simple to make Rustic Gala Apple Tart will be your go to recipe. NOTES : This easy, rustic looking, open faced apple tart is from Bonnie Sterns revised "Desserts" book. Reduce heat to 375F/190C and continue to bake 40 minutes. Bake in a preheated oven at 425F for 15 minutes. Fold up the border over the apples leaving a little in the center without pastry. Mound apples on the dough leaving a border of pastry of about 2"/5 cm. Transfer dough to an upside down baking sheet. Roll out pastry on a well floured surface to a thickness of approximately 1/6" (.5 cm). Wrap with plastic an refrigerate until ready to use. Remove from work bowl and gather dough together lightly with your fingertips.) Flatten ball of dough into a disc. Sprinkle mixture with water and process until mixture comes together but is not a ball. Add butter and process on/off until butter is in tiny bits. (If you are making this in a food processor, blend flour with sugar with the steel knife. Add a little more water if necessary to make dough stick together. Sprinkle mixture with water and gather together in a rough ball. Cut in butter until it is in tiny pieces.
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