National Dishes / French; Open Apple Tart - Miele H 4640 User Instructions

Open apple tart

Serves 12
Base:
200 g flour
100 g butter
60 g icing sugar
A pinch of salt
1 egg
Filling:
600 g apples
Juice of half a lemon
15 g butter
100 g sugar
20 ml apple juice
Icing sugar for dredging
Method:
1. Mix together the flour, butter, icing
sugar, salt and egg and knead into a
smooth dough. Place the dough in the
refrigerator for 30 minutes to cool.
2. Roll the dough out onto a floured
surface and use it to line the base of a
C 26 cm flan or pie dish. Peel, core and
cut the apples in thick slices. Arrange
in the pastry case. Dot with butter and
bake for about 30 minutes.
3. Caremelise the sugar in a pan on the
hob, stirring all the time. Add apple
juice and stir to make a syrup. Pour
over the apples and bake for a further
10 minutes.

National dishes / French

Use one of the following functions:
Automatic / National dishes / French /
Apple tart
If using the Automatic programme,
you will need to add the caramel or
the filling at the very beginning.
or:
Intensive bake
Temperature: 170-190°C
Shelf level: 1
Duration: 40-45 minutes
or:
Conventional
Temperature: 180-200°C
Shelf level: 1
Duration: 40-50 minutes
Tip
As a variation, this tart can be baked
using a filling made of 150 g crème
fraîche, 2 eggs, 1 tbsp icing sugar and
2 tsp of vanilla sugar instead of the
caramel. Pour this mixture over the
apples at the end of the first 30 minutes
of baking and then continue baking.
This recipe will take about 10 minutes
longer than the recipe above.
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