{"id":7266,"date":"2020-10-17T05:32:53","date_gmt":"2020-10-17T05:32:53","guid":{"rendered":"https:\/\/www.kylieflavell.com\/?p=7266"},"modified":"2020-10-17T05:36:02","modified_gmt":"2020-10-17T05:36:02","slug":"apple-tart","status":"publish","type":"post","link":"https:\/\/www.kylieflavell.com\/index.php\/2020\/10\/17\/apple-tart\/","title":{"rendered":"APPLE TART"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"573\" src=\"https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-1024x573.png\" alt=\"\" class=\"wp-image-7269\" srcset=\"https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-1024x573.png 1024w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-300x168.png 300w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-768x430.png 768w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-1536x859.png 1536w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-2048x1146.png 2048w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-2000x1119.png 2000w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-1000x560.png 1000w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-345x192.png 345w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-1800x1007.png 1800w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-600x336.png 600w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.39-1001x560.png 1001w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<p><strong>Stewed Apples:<\/strong><\/p>\n\n\n\n<ul><li>Apples<\/li><li>Cinnamon&nbsp;<\/li><li>Brown Sugar (preferably Demerara)<\/li><li>Water<\/li><\/ul>\n\n\n\n<p>The number of apples really depends on the size of your pan and how tightly you want to layer your apple slices. I would say a minimum of four apples. I put a good heavy shake of cinnamon and a generous scoop of sugar. Really just enough to lightly coat all the apples. I fill the saucepan with enough water to only cover half the apples because the fruit will reduce down.<\/p>\n\n\n\n<p><br><strong>Pastry:<\/strong><\/p>\n\n\n\n<ul><li>100 grams butter<\/li><li>1.5 cups plain flour<\/li><li>3 tablespoons castor sugar or icing sugar<\/li><li>2 egg yolks<\/li><li>water (optional)<\/li><\/ul>\n\n\n\n<p><strong>Frangipane:<\/strong><\/p>\n\n\n\n<ul><li>125 grams butter<\/li><li>1\/3 cup sugar<\/li><li>2 whole eggs<\/li><li>1 tablespoon vanilla bean paste<\/li><li>1 tablespoon plain flour<\/li><li>1 cup almond meal<\/li><li>1 teaspoon cinnamon<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"574\" src=\"https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.55-1024x574.png\" alt=\"apple tart\" class=\"wp-image-7267\" srcset=\"https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.55-1024x574.png 1024w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.55-300x168.png 300w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.55-768x430.png 768w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.57.55-1536x861.png 1536w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Method:<\/strong><\/p>\n\n\n\n<p><br><em>You may like to make your pastry first so you\u2019re using the time it\u2019s resting in the fridge to slice the apples, however, I\u2019ve kept the method below in the same order as it appears in my video.<\/em><\/p>\n\n\n\n<ol><li>Cut your apples into even slices and place in a small saucepan with sugar, cinnamon and enough water to cover half of them.<\/li><li>Cook apples on a medium heat covered, stirring occasionally to make sure they are all coated in sugar. I have really heavy copper saucepans so they can take a higher heat but you might want to put yours on low if you have a lighter pan.<\/li><li>In a large bowl, put chopped butter and rub it into flour and sugar with your fingertips until it resembles fine sand.<\/li><li>Add the egg yolks and work into a ball of dough, adding a teaspoon of water only if you\u2019re really struggling to bind it all together. Cover and rest dough in the fridge. You don\u2019t want to knead it too much or at all because that develops the gluten and makes for a tough pastry.<\/li><li>Let\u2019s move on to the frangipane filling. In the same bowl (no need to dirty a second one) cream butter and sugar.<\/li><li>Add two whole eggs one at a time, beating well. Then the vanilla.<\/li><li>Add the flour, almond meal and cinnamon and fold into the wet mixture. Put this aside.<\/li><li>Let\u2019s now take the pastry dough from the fridge and roll out as thin as you can (use a wine bottle if you don\u2019t own a rolling pin) before pressing into a tart pan with butter edges and a circle of baking paper on the base. If you don\u2019t own a tart pan with the ridges, just use a cake pan. You\u2019ll notice my tart pan is actually too high for what I wanted so I only made the edges come up half way. You can do the same if you\u2019re using a cake pan. If you make extra frangipane and make your tart too high, the frangipane won\u2019t cook properly being covered by the apples. Remember to press right into the corners with your fingertips so the crust is even all the way down the edges.<\/li><li>Cover the tart shell well and place in the fridge for as long as possible. Preferably an hour or two.<\/li><li>Preheat your oven to 180 degrees Celsius. Spoon the frangipane into the now chilled tart case and layer apples on top (being careful to drain your apples of any liquid so it doesn\u2019t dilute the filling).<\/li><li>Cook for 15 minutes then put a little aluminium cover with a hole in the centre to protect the crust but still allow the middle of the tart to cook and cook a further 20 minutes so about 35 minutes in total. You should see a bit of the frangipane filling rising up through the apples when it is ready but it will still be moist like a tart and not as fluffy as a cake. Only take your tart out of the pan when it has cooled as this is when it\u2019s strongest and you won\u2019t accidentally crumble the edges while moving it onto a plate. Also&#8230; most plates dip in a little so they ruin the flat base of your tart. I would serve it on a chopping board which is nice and flat if you don\u2019t own a cake stand. The tart IS A MILLION times more delicious the next day so make it the day before you plan to eat it. Or if that\u2019s not possible, at least save some for the next day so you can taste the difference!<\/li><li>NOTE: If you want to go overboard, you could use the leftover apple\/cinnamon\/sugar liquid that we drained earlier to make a little caramel sauce to drizzle on top. I just put the liquid on a high heat to reduce it down quite a bit, then added about a quarter of a cup of brown sugar and a couple of tablespoons of butter. Stir it in and then let it bubble up and when the sugar has dissolved, add a quarter cup of cream and reduce the heat stirring well. It will seem thin but it becomes thicker when it cooled.&nbsp;<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"574\" src=\"https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.56.56-1024x574.png\" alt=\"APPLE PIE\" class=\"wp-image-7268\" srcset=\"https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.56.56-1024x574.png 1024w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.56.56-300x168.png 300w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.56.56-768x431.png 768w, https:\/\/www.kylieflavell.com\/wp-content\/uploads\/2020\/10\/Screenshot-2020-10-16-at-21.56.56-1536x861.png 1536w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"COSY AUTUMN APPLE TART IN TUSCANY, ITALY\" width=\"930\" height=\"523\" src=\"https:\/\/www.youtube.com\/embed\/dm7KD3tQ8SU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Spiced apples, sweet almond frangipane filling and a delicate buttery shortcrust pastry. This is a recipe I love to make in autumn when the weather is cosy&#8230;<\/p>\n","protected":false},"author":4,"featured_media":7269,"comment_status":"open","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":[],"categories":[6,56],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/posts\/7266"}],"collection":[{"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/comments?post=7266"}],"version-history":[{"count":5,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/posts\/7266\/revisions"}],"predecessor-version":[{"id":7274,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/posts\/7266\/revisions\/7274"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/media\/7269"}],"wp:attachment":[{"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/media?parent=7266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/categories?post=7266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kylieflavell.com\/index.php\/wp-json\/wp\/v2\/tags?post=7266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}