Suddenly had the urge to eat apple pie. So I decided to try this recipe from Gordon. Perhaps, it was the other way round. I borrowed this book from the library, and it seemed to be calling out to me to bake it and eat it. So I did! I really love this tart. Using Granny Smith green apple, it was very tarty (and quite sourish). You also see that I used very little sugar for the fillings. It's all so authetic apple taste. I really love it!
Recipe for Golden Apple Streuel Tart, modfied from Gordon Ramsay, "Desserts".
Makes 8" and 6" tarts
Makes for a 8" and 6" round tart pan
125g Liv unsalted butter, softened
75g Caster sugar
2 tsp Vanilla extract
1 large Whole egg, lightly beaten
250g Plain flour
A pinch of fine salt
- Using an electric mixer, beat the butter and sugar together in a bowl smooth and creamy, but not fluffy. Add the vanilla extract to the mixture.
- With the mixer on slow speed, gradually incorporate the beaten egg. Scrap down the sides.
- Sift the flour and salt together. With the mixer on its lowest speed, add the flour in 3 or 4 stages. As soon as the mixture comes together as a crumbly dough, stop the machine.
- Gather the dough together and turn on to a lightly floured surface, briefly knead it with your hands until smooth. Avoid over-working the pastry or it will become softened by the warmth of your hands.
- Wrap in a cling film. Leave to rest in the refrigerator for at least 30 mins or over night before rolling out.
- Roll out the pate sucree thinly and use to line a 8" and 6" tart pans, with removable base.
- Line the pastry case with parchment paper and baking beans, then chill for 20mins.
- Bake the pastry case blind for 15mins at 190C, then remove from the oven and take out the parchment paper and baking beans. Set aside.
1 tsp Ground cinnamon, heaped
2 tsp Brown sugar
100g Golden jumbo raisins
75g Plain flour
20g Brown sugar
5 pieces Digestive biscuits, finely crushed
- Peel, quarter and core the apples, then cut into 1-2cm dice.
- Heat the butter in a large frying pan until sizzling Toss in the app cubes and saute for about 5-7 mins until golden brown and slightly softened.
- Add the ground cinnamon and sugar, stirring occasionally until thickened.
- Add the raisins in, stir and mix well. Set aside to cool.
- To make the streusel topping, sift the flour into a bowl. Add sugar to mix.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the crushed biscuits.
- Spoon in the apples mixture into the half baked pastry crust.
- Pinch the toppings evenly over the fruits in an even layer.
- Bake the tarts at 190C for 30mins until the topping is crisp and golden.
- Transfer the tin to a wire rack and leave to cool slightly.
- To unmould, press up the base of the tin and slide the streusel tart on a large serving plate.
- Serve warm, with creme chantilly.