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Lori's Apple Tart

by Lori Neff
(Cleveland, Ohio)


Apple Tart:
300 g Flour
2 tsp baking powder
100 g sugar
l tsp vanilla
1 egg
l egg white
150 g butter
l tsp milk
pinch of salt

Filling:
3 pounds apples
5o g sugar
50 g brown sugar
l tsp cinnamon
l/4tsp nutmeg
l/4tsp sea salt
juice from 2 lemons
30 g starch
1 egg yolk
3 or 4 tblsp apricot preserves

Peel apples, cut in quarters, core and thinly slice them. Put the slices in a bowl with the lemon juice, carefully toss after each apple addition. Mix the sugar and brown sugar with the cinnamon, nutmeg and salt, sprinkle over the apples and carefully mix, until everything is covered with the sugar mixture. Let rest about 1 hour. Strain the apples, mix the starch with the strained juice and heat to a boil, turn off stove and pour this mixture over the apples, carefully covering all apple slices with this hot juice.

Mix flour and baking powder, sugar, salt, vanilla and milk. Add cold butter to the mix, knead. Wrap in plastic wrap and cool in refrigerator for about 1 hour. Use a little more than half of the dough to roll out a little larger than the springpan. Butter springpan, put a round parchment paper cut-out on the bottom, butter again. Place the rolled-out dough on the bottom of the springpan, pressing up the sides halfways. Pierce the bottom dough with a fork and bake in a preheated oven at 450F for about 15 minutes, let cool.

Pour cooled apples on to the baked bottom, roll out the rest of the dough and cover the apples, cutting several slits into the top, brush with the egg yolk mixed with 1 teaspoon of water.

Bake at 350F for approximately 50 minutes. Heat the apricot preserves and brush over the baked and still hot apple tart. Refrigerate this tart over night and enjoy the next day !

Comments for Lori's Apple Tart

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Conversions
by: Gerhild

Here's a great site I use to help make conversions: convert

weights
by: Monika

It would be helpful if instead of grams you would post Tblsp, tsp, cup etc.

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