APPLE FULL TART

one rectangular tart
flaky crust
1 i ½ cup of spelt flour
¼ lb butter
a big pinch of salt
1 egg
1 tsp of BP
apple butter
4 sweet apples (I’ve used Rubin apples)
lemon juice
4 tsp of salted butter
4 apples cinnamon

The classic apple tart is my favorite fall dessert. How many variations of the tart one can make? Many! I am always looking for the new versions. Have may new ideas! I have already some new ideas on my mind at the moment! In this tart you will find eight, not so small apples. That is why I called it ‘the apple full tart’. The apple butter which is on the bottom of the tart was cooked without sugar.  Just make sure you use those sweet, winey varieties of the apples. On the apples on the other hand you will find 4 tablespoons of birch sugar ( you can use stevia, agave syrup, honey or demerara sugar).And that is it! This tart can be a tasty dessert, eaten warm with a spoon of my lemon verveine ice cream, but it could be a delicious breakfast. So, which option do you choose?

Enjoy!

Xoxo, Lilia

Start with making the crust. Put the flour, butter and salt in the mixer, and work the ingredients until the butter is the pea size. Add the egg and baking powder, mix until the ingredients are gathered into a ball. Take the pastry out of the bowl and form it into a flat disk. Wrap tightly and refrigerate for at least half an hour so that the crust rests. Remove the crust from the refrigarator, roll it out into a thickness of ½ inch and fit into the tart tin. Prick the bottom of the crust with a fork a place the form back in the refrigarator (or best yet the frezer) for about half an hour. When the crust has rested bake it blind in the 200 degrees oven for 30 minutes, until the crust is slightly golden at the edges. When the crust is resting peel the apples, cut  them in half and remove the cores. Cut the apples into thick cubes about one inch size. Put the apples into a flat large saucepan, add the butter and cook over low heat until the apples fall apart and are lightly browned. Mash the apples with a masher a cook  over low heat until it gets very thick. This is the apple butter. Put the butter aside. Cut the remaining apples in half, core them and then cut them crosswise on a mandoline into thin slices. Drizzle with the lemon juice. Remove the crust from the oven, smear the top with all the apple butter and cover with the apple slices put upright just like on the photo. Sprinkle the apples with birch sugar and place small pieces of butter on top. Put the tart back in the oven and bake for 35-40 minutes, until the dough and the apples are evenly golden brown.

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