- 250 gram flour
- 125 grams butter
- 1 egg
- 20 grams of powdered sugar
- 1/4 tea spoon salt
For tart dough:
- 2 medium sized apples
- 70 grams of butter
- 65 grams of powdered sugar
- 45 grams of raisins
- 15 grams of almond powder
- 50 grams of finely ground walnut
- 1/2 teaspoon cinnamon
For inner filling:
- 4 tablespoon powdered sugar
For the above:
You should use your butter after it is cold and you should prepare tart paste without kneading too much.
Equally for blistering and baking; you can place pulses that weigh on your tart doughs that you have covered with greasy paper and then you can take the pulses that are on it after baking and fill it with the weight of the inside. You can keep the pulses you use in this step in a jar and use it when preparing tart and quiche. & Nbsp;
How is it prepared?
To prepare tart dough; flour, sugar and salt in a mixing bowl.
Cut the cold butter into cubes and then rub it with the flour mixture to the sandy consistency.
Add the egg to the cookie dough that starts to get thick.
Relax for 30 minutes in the refrigerator after closing the confined and recovered dough.
To prepare the inner fill of the tart; cut apples into small cubes.
Squeeze the apples for 3-4 minutes after dissolving the butter in a small saucepan.
Mix the dried grapes, finely cut walnut, powdered almonds, powdered sugar and cinnamon apples with apples and crushed apples.
When the powdered sugar is melted, take the internal mortar, which is ready. Stand by on an edge for the cold.
Divide the dough into four equal parts. On the unfurnished countertop, with a roller, open the tart molds so that they are a bit larger than yours.
Cook on the doughs you have bought in the tart molds with the help of a fork tip, then cook for about 30 minutes in the preheated 180 degree oven.
Once you have cooled the conditions that you have removed from the mold, remove them from the molds.
After filling the middle parts with the apple mulch prepared, sift the powdered sugar on them and serve. Share with your loved ones.