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LOCATION: Recipes >> Apple Pie Recipes >> Apple Tart (Caramelized)

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Caramelized Apples Tart (E)

110 g butter, (1)
40 g granulated sugar, (1)
1 egg
1 pn salt
150 g sifted flour
butter, for the flan rings

600 g apples
30 g butter (2)
30 g granulated sugar, (2)
1/2 vanilla bean, seeds, (1)
4 tb granulated sugar (3)

3 dl whipping cream
2 vanilla beans, seeds, (2)
2 tb confectioner's sugar, (1)

fresh mint leaves
confectioner's sugar, (2)

110 g = 4 oz
40 g = 1.5 oz
150 g = 5.25 oz
30 g = 1 oz
600 g = 1 1/4 lbs
3 dl = 1 1/4 cups

Beat the butter (1) and the sugar (1) until light and lemon-coLored.
Beat the egg and add to mixture. Stir in flour and salt. Rapidly
work into a smooth dough. Chill for 30 minutes.

Preheat the oven to 180 C (356 F).

Butter and flour a flan ring 20 cm (8 inches) in diameter.

Roll out the dough to a thickness of 2 mm (1/16 inch). Line the
flan ring with the dough. Prick with a fork.

Peel, core and quarter apples. Decorate the dome side with a few
incisions to give it the look of a venetian blind. Arrange on flan

Beat the butter (2) and the sugar (2) until light. Add the vanilla
seeds. Blend well. Spread the mixture in flakes over the apples.
Sprinkle the tart with sugar (3).

Bake for 20 minutes.

Beat the cream until stiff. Stir in confectioner's sugar (1) and
vanilla seeds (2). Blend well. Chill.

Place the tart in the center of a plate. With a spoon form walnut
size cream balls. Set on the tart.

Garnish with mint leaves and dust with confectioner's sugar (2).


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