Prep Time2 hrsCook Time1 hr 10 minsTotal Time3 hrs 10 mins
Ingredients
Apple Sauce Filling
600 g Apples(core removed and squared)
25 ml Water
⅛ tsp Salt
2 tsp Sugar
¼ tsp Cinnamon powder(or latte spice mix for more complexity)
Dough
250 g All Purpose Flour
75 g White Sugar
¼ tsp Salt
100 g Butter(room temperature)
1 Egg(room temperature)
Glaze
50 g Apricot Preserve
1 tsp Rum(or any other spirit)
Apple Top
600 g Apple Slices(pealed, core removed, sliced)
¼ tsp Cinnamon powder(or latte spice mix for more complexity)
1 tbsp Butter
In French called "Tarte aux Pommes", gives you double dose of apples. It begins with a pre baked in French "Pate Sucree" which has a wonderfully crisp texture and a sweet buttery flavor. Cake is great with whipped cream or ice cream as it's not overwhelmingly sweet. This recipe is inspired by this site.
Directions
Make Apple Sauce
1
- Load all ingredients for Apple sauce to the pressure cooker. Cook for 5 minutes and Naturally release pressure.
- Transfer to food processor or use hand blender to mix the sauce to smooth consistency.
Make Dough
2
- Place the butter in your electric mixer, fitted with the paddle attachment and beat until softened.
- Add the sugar and beat until light and fluffy.
- Gradually add the egg, beating just until incorporated. (don’t over mix or the butter will separate)
- Add flour and salt and mix just until it forms a ball. (don’t overwork or it will be hard when baked)
- Flatten dough into disk, cover with plastic wrap and refrigerate about one hour or until firm.
Placing Dough
3
- Roll dough in to circle slightly bigger than the form, overlapping approximately 5 centimeters.
- Tidy up the edges to its uniform and does not overlap over the sides of the form. Pierce dough with fork.
- Return in to the fridge for additional 20 minutes to firm up.
Glaze
4
- In a small saucepan heat the apricot preserves just until boiling.
- Remove from heat and strain to get get rid of lumps. Add the spirit or water, mix and set aside.
Pre Baking
5
- Preheat oven to 400F (200C). Place weight on the bottom of dough, you can use heavy pan, rice or peas.
- Bake with weight for 20 minutes. Remove weight lower temperature to 350F (180C) continue to bake, for next 3-5 minutes.
- With a pastry brush, brush the glaze over the bottom and sides of the pastry shell.
- Rest for 5 minutes, this seals the crust and prevents it from getting soggy.
Topping
6
- Peel, core, and cut the apples into slices.
- Melt the butter in a large skillet over medium heat and stir in the sugar and ground cinnamon.
- Add the apples and saute until they just begin to soften (approximately 3-5 minutes).
- Remove from heat and let cool slightly.
Filling Tart
7
- Spoon the apple sauce into the cooled pre-baked tart shell.
- Arrange the apple slices in concentric circles over the applesauce.
Baking
8
- Place the tart pan on a larger baking sheet and bake the tart for 25 minutes on 350F (180C).
Serving
9
- Remove from heat and brush the remaining glaze on top of the pie.
Ingredients
Apple Sauce Filling
600 g Apples(core removed and squared)
25 ml Water
⅛ tsp Salt
2 tsp Sugar
¼ tsp Cinnamon powder(or latte spice mix for more complexity)
Dough
250 g All Purpose Flour
75 g White Sugar
¼ tsp Salt
100 g Butter(room temperature)
1 Egg(room temperature)
Glaze
50 g Apricot Preserve
1 tsp Rum(or any other spirit)
Apple Top
600 g Apple Slices(pealed, core removed, sliced)
¼ tsp Cinnamon powder(or latte spice mix for more complexity)
1 tbsp Butter
Directions
Make Apple Sauce
1
- Load all ingredients for Apple sauce to the pressure cooker. Cook for 5 minutes and Naturally release pressure.
- Transfer to food processor or use hand blender to mix the sauce to smooth consistency.
Make Dough
2
- Place the butter in your electric mixer, fitted with the paddle attachment and beat until softened.
- Add the sugar and beat until light and fluffy.
- Gradually add the egg, beating just until incorporated. (don’t over mix or the butter will separate)
- Add flour and salt and mix just until it forms a ball. (don’t overwork or it will be hard when baked)
- Flatten dough into disk, cover with plastic wrap and refrigerate about one hour or until firm.
Placing Dough
3
- Roll dough in to circle slightly bigger than the form, overlapping approximately 5 centimeters.
- Tidy up the edges to its uniform and does not overlap over the sides of the form. Pierce dough with fork.
- Return in to the fridge for additional 20 minutes to firm up.
Glaze
4
- In a small saucepan heat the apricot preserves just until boiling.
- Remove from heat and strain to get get rid of lumps. Add the spirit or water, mix and set aside.
Pre Baking
5
- Preheat oven to 400F (200C). Place weight on the bottom of dough, you can use heavy pan, rice or peas.
- Bake with weight for 20 minutes. Remove weight lower temperature to 350F (180C) continue to bake, for next 3-5 minutes.
- With a pastry brush, brush the glaze over the bottom and sides of the pastry shell.
- Rest for 5 minutes, this seals the crust and prevents it from getting soggy.
Topping
6
- Peel, core, and cut the apples into slices.
- Melt the butter in a large skillet over medium heat and stir in the sugar and ground cinnamon.
- Add the apples and saute until they just begin to soften (approximately 3-5 minutes).
- Remove from heat and let cool slightly.
Filling Tart
7
- Spoon the apple sauce into the cooled pre-baked tart shell.
- Arrange the apple slices in concentric circles over the applesauce.
Baking
8
- Place the tart pan on a larger baking sheet and bake the tart for 25 minutes on 350F (180C).
Serving
9
- Remove from heat and brush the remaining glaze on top of the pie.