Updated: Jan 17, 2021
This Christmas I wanted to bake something "warm and cozy" :) for my colleagues. So I tried an American Apple Tarte this time. First time.
I bought a Le Creuset Tarte pan, 28cm Ø, yellow :)
Together with vanilla sauce, vanilla ice cream or Bailey's Apple Pie Special Edition (tried that one too, yam yam), it was the best idea I had for a long time ;)
The tarte not only smelled delicious to the moon and back, it tasted even better, especially warm and fresh from the oven (Tip: the Le Creuset tarte pan keeps it warm for quite some time if you put aluminum foil on top).
But also still 3-4 days after, I still enjoyed every bite after heating it in the oven again. So it is really an allrounder. You can prepare it on time or prepare it early for the day you want to serve it.
Also to share my experience with the tarte pan. It's fantastic. The pan does not just look really really good and appealing, it was also very easy to get the tarte pieces out. And also its scratch proof. So it looks good, is practical and works ! I love it. I can really recommend it.
Now try the recipe yourself and enjoy this yummy cinnamon apple tarte.
For the dough:
1 1/4 tablespoon sugar
1 1/4 teaspoon salt
220g butter, soft
7 tablespoons ice cold water
For the filling:
1,8 kg apples (weight incl. peel and cores)
125 g sugar
50 g brown cane sugar
3 tablespoons custard powder
1 lemon, juice and zest
1 pinch nutmeg
1 1/2 teaspoons cinnamon
3 tablespoons brown cane sugar for topping
1 tablespoon milk
For the dough, sift flour into a bowl and mix with sugar and salt. Add the butter in flakes and work everything into a crumbly mass with your fingers. Then knead with enough ice-cold water to make a smooth shortcrust pastry that can be easily shaped. Wrap the dough in plastic wrap and place in the refrigerator.
Then peel and core the apples and cut them into wedges. Sprinkle with the lemon juice. (don't be shocked about the volume of the apples, it is really needed !!)
Mix the sugar, cane sugar, custard powder, lemon zest, nutmeg and a little more cinnamon if desired in a bowl and fold in the apple wedges.
Remove the dough from the refrigerator again and divide it in half.
Roll out one of them and line a tarte pan (don't forget to butter the pan before) with it. Spread the apples on top, mounding a bit in the center. Tip: Juice will have come out of the apple mixture while it "rested". Leave half of the juice in the bowl and NOT use for the tarte). Sprinkle 3 tablespoons (or how much you like) over the final apple mixture.
Then roll out the remaining dough and roll out strips about 1.5 cm wide. Place as a grid over the apples and press well at the edges. Brush the dough with the milk.
Bake at 200°C top/bottom heat on the lowest rack for about 10 min, then switch down to 180°C and bake for another 60 - 75 min until the lattice strips have a light crust.
The filling mixture combines with the apple juice that escapes during baking - gives a particularly tasty filling.
Serve with vanilla sauce, vanilla ice cream or Bailey's if desired.
And now enjoy this wonderful cinnamon apple tarte. I am sure you will love it. Tastes like Christmas :)
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