Royal apple tart

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0 serving

By Food24 November 03 2009
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Ingredients (12)

PASTRY
500.00 ml flour — cake
2.00 ml salt
250.00 g butter — grated
1.00 eggs — yolk only
50.00 ml water — iced
15.00 ml vinegar
FILLING
3.00 apples — green, peeled and sliced
100.00 ml castor sugar
2.00 eggs — just the yolks
65.00 ml sugar
250.00 ml cream
1.00 ml cinnamon — ground
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Method:

Preheat the oven to 200 °C (400 °F). Spray a 23 cm pie dish with non-stick spray.
Combine the cake flour and salt. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
Mix the egg yolk, water and vinegar together and add. Mix to form a stiff dough and press into a ball. Wrap in plastic wrap and chill for about 30 minutes.
On a floured surface, roll out the dough until 5 mm thick. Chill once more. Line the crust with a sheet of wax paper and fill with dried beans. Bake for 10 minutes before removing the beans and wax paper. Bake another 10 minutes or until the crust just turns pale brown.
Arrange the apple slices in the crust and sprinkle with castor sugar. Mix the remaining ingredients and pour over the apples. Reduce temperature to 180 °C (350 °F) and bake for another 40 minutes.
Cool until set. Serve with cream if desired.
Makes a medium-sized tart.



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