Today Wednesday is ravioli…finally no, it is apple tart ! Yes, because the apple tart, I find that it has the good taste of childhood and it is perfect for a small taste regressive. And then you must know how to return simply to the classics from time to time because this is just good like that. The greedy add could be a hair or a ton of whipped cream or a scoop of vanilla ice cream, but it… it’s up to you !
In any case for us it was too quickly devoured by the Mister and me… I could blame the cats but hey I’m not sure you’ll believe me !!!
Ingredients (for 6-8 tarts)
- 8 apples (here in Canada)
- 20 g of cane sugar
- 1 pinch of vanilla powder
- 10 cl of water
For the shortbread dough
- 150 g of flour of whole wheat
- 90 g butter
- 45 g icing sugar
- 1 egg
- 1 pinch of salt
To prepare your dough, work the butter and sugar by hand so that the butter becomes ” ointment “. Then add the whole egg, and work again the mixture. Add the flour and salt at once and stir until a nice smooth paste. Form a ball and refrigerate 1 hour.
Preheat the oven to 180°.
During this time make applesauce, for this peel, and cut half of the apples into pieces and put them together with the sugar, vanilla and water in a saucepan. Allow to cook for 25 minutes over low heat and then crush or mix. Book.
Lower the dough on 3-4 mm thick, and go in tarts molds. Poke with a fork and spread the fruit compote on top.
Peel and cut the apples remaining in quarters and then into thin slices. Have then the apple slices, making them overlap on the compote.
Bake for 25 min.