Sea-buckthorn and Apple Tart
Created by Jamanda, Sunday, 10 February 2008
Ingredients
At a glance
Cuisine
Cooking Method
Type
Preparation Time
Cooking Time
Seasonality
- Crust:
- 100 g butter
- 150 g plain/all-purpose flour
- 1 Tbsp sugar
- 2 Tbsp cold water
- Filling:
- 4-5 smaller apples, cored and sliced
- a handful of sea-buckthorn berries
- 7 Tbsp soft brown sugar
- 1 Tbsp potato starch
- 1 Tbsp dried sea-buckthorn berry powder
- extra butter, for topping
Method/steps
- Start by making the crust.
- Mix flour and sugar in a bowl, add cold cubed butter and rub between your fingers until you've got fine crumbs.
- Add the water (start with 1 Tbsp, as that may just be enough) to bring the pastry together.
- Form into a flat disc and place into the fridge for 30 minutes to cool.
- Roll out the pastry on a slightly floured surface (or between two sheets of clingfilm) until 3-4 mm thick. Press into a 24 cm pie dish. Blind bake for 10 minutes in a 200 C oven.
- Remove the tart crust from the oven, cover with apples and sprinkle with sea-buckthorn berries (no need to defrost them).
- Mix sugar, potato starch and berry powder in a small bowl, then sprinkle over the apples. Dot with some butter.
- Bake in a 200 C oven for another 15-20 minutes, until the apples are softened and the sugar mixture has melted into a delicious toffee.
- Cool a little, then transfer to a cake stand.
- Dust with icing sugar before serving.
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