Recipe Slice 'n' stack apple tart : Easy, Special and Delicious

Recipe Slice 'n' stack apple tart : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Slice 'n' stack apple tart. This Recipe Slice 'n' stack apple tart : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Slice 'n' stack apple tart was necessary 1h 30m, cook 55m and serving 16. Attention: allergies . Without having to wait long, let's just check the Recipe Slice 'n' stack apple tart

Want a no-stress tart topping? Skip fancy apple patterns and just slice, stack and bake.

15 Ingredients

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  100g butter, softened
  
  
  


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  1 cup (220g) caster sugar
  
  
  


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  1 Coles Australian Free Range Egg
  
  
  


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  1 cup (120g) almond meal
  
  
  


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  1/4 cup (35g) plain flour
  
  
  


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  1 tbsp brandy (optional)
  
  
  


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  4 small red and green apples, cored
  
  
  


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  1/4 cup (60ml) lemon juice
  
  
  


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  1/3 cup (80ml) orange juice
  
  
  


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  20g butter, extra
  
  
  



• Pastry



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  1 1/2 cups (225g) plain flour
  
  
  


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  1/3 cup (55g) icing sugar mixture
  
  
  


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  125g chilled butter, chopped
  
  
  


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  1 Coles Australian Free Range Egg yolk
  
  
  


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  2 tsp iced water
  
  
  


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  Select all ingredients
  
  
  

7 Method Steps

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  Step 1
  
  
  
  
  To make the pastry, place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together.
  
  
  


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  Step 2
  
  
  
  
  Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.
  
  
  


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  Step 3
  
  
  
  
  Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 22cm (base measurement) fluted tart tin with removable base with the pastry. Trim the edge. Place in the fridge for 30 mins to rest.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until light golden and dry to the touch. Remove from oven. Reduce to 180°C.
  
  
  


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  Step 5
  
  
  
  
  Use an electric mixer to beat butter and half the sugar in a bowl until pale and creamy. Beat in egg. Stir in almond meal, flour and brandy, if using. Spoon into tart. Smooth the surface.
  
  
  


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  Step 6
  
  
  
  
  Halve and thinly slice 1 apple. Fan the slices on a plate. Drizzle with 3 tsp of the lemon juice. Repeat with remaining apples and lemon juice. Set aside for 5 mins. Drain. Pat dry with paper towel. Arrange apple in stacks on tart, fanning slightly. Bake, covering with foil if necessary to prevent overbrowning, for 30-35 mins or until cooked through and apple is tender. Set aside to cool.
  
  
  


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  Step 7
  
  
  
  
  Meanwhile, stir remaining sugar in a saucepan over medium heat for 5 mins or until sugar caramelises. Remove from heat. Carefully add orange juice and extra butter. Cook over low heat, stirring, for 5-7 mins or until sauce thickens. Set aside to cool. Serve with the tart.
  
  
  

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