Food
Apple Tart
Rehana Parveen Darpan, 11 Mar, 2025
Ingredients:
For Tart Dough
86 gms butter
163 gms all-purpose flour
82 gms powdered sugar
1 gms salt
1 whole egg
12 gms almond powder
12 gms semolina
7 gms corn starch
For Filling:
1 kg Pink Lady apples
200 gms butter
150 gms brown sugar
100 gms golden raisins
5 gms cinnamon powder
Directions:
- All ingredients should be prepared cold.
- Mix all dry ingredients until crumbly. Add an egg and mix well.
- Place the dough in the fridge to гest for at least 3 hours.
- Roll out to 1.5 mm and shape to desired size to bake.
- In a pot, melt butter, searing raisins until golden brown. Add peeled and cubed apples.
- Cook for 5 to 7 minutes on medium heat. Cool before assembling.
- Line tart shell dough on tart tray, spread prepared apple compote, and make lattice design on top of the tart with leftover dough.
- Brush egg wash for a golden crust, bake it for 25 minutes on 170° C.
- Serve with vanilla icing cream.
MORE Food ARTICLES
This recipe brings together two of my favourite ingredients – chocolate and pastry.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Anjali Pathak is an exciting talent in the spice arena with a fun-loving and warm character. Having learnt the basics of Indian cookery from a young age, Chef Pathak has stepped out of her heritage and works with spice and flavours from across the globe.
Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad
