Apple Tart with a twist

This is a classical apple tart with a twist. Is a French tart, but you’ll apply a trick, and end up grating your frozen dough. That’s an unusual thing to do but works very well to prevent the activation of gluten, that happens when one manipulates a dough too much. It’s not too sweet and it’s so crumbly!

4 of your favorite Apples
1 Cup Flour
1/2 Cup Demarara Sugar
1/2 Cup Butter
2 Tablespoons Butter
1 Tablespoon Granulated Sugar
Cold Milk (to bring the dough together) 4-9 Tablespoons
1 Dash Salt
1/3 Cup Extra Flour to dust your work area and rolling pin

1 Cheese grater
1 Pastry Blender / 2 Kitchen knives
1 Mandolin
1 9 ” Mould with removable bottom
1 Rolling Pin
Plastic wrap
Pie Weights (ceramic/beans/coins)

Cut your apples with a mandolin to obtain all consistent slices
Macerate the slices with granulated sugar and 2 tablespoons butter, set aside
-Make a vulcano with your flour and place in the center: your cold butter in pieces, your demarara sugar, and salt
-Use your fingertips slowly to mix together butter and flour, press a bit between your fingers until the whole thing has been mixed roughly and there are chunks the size of a pea
-Use a tablespoon at a time of your cold milk to bring the dough together
-Dust with flour your rollin pin and surface, roll a circumference
-Cover with plastic wrap and freeze for 1 hour
-Grate your frozen dough and press down the flakes in the bottom of your mould, cover the whole bottom well
-Bake only the crust first at 375F/190C using pie weights until is slightly golden 10-15 mins
-Remove pie weights
-Place the apple slices on top in any design you like
-Bake for an extra 30-40 mins or until the apples have a nice caramelized color on top
-Serve warm or cold
*It is perfect with vanilla ice cream on top of the warm tarte (à la mode)

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