Zutaten für Apple Tart With Raspberry Glaze
- 1 1/2 cups all-purpose flour + 1 tablespoon flour for dusting
- 1/2 cup granulated sugar + 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 large egg yolk
- 4 medium apples (about 4 cups)
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup seedless raspberry jam
- 1 teaspoon ice water (optional)
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Zubereitung von Apple Tart With Raspberry Glaze
- Preheat oven to 350°F (175°C).
- Make the shortbread crust: In a large bowl, whisk together 1 ½ cups (190g) all-purpose flour, ½ cup (100g) granulated sugar, and ¼ teaspoon salt.
- Cut in ½ cup (113g) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1 large egg yolk. Add 1 teaspoon of ice water, if needed, to bring the dough together.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom.
- Trim and crimp the edges of the crust. Prick the bottom of the crust with a fork.
- Dust the crust with a tablespoon of flour to absorb excess moisture.
- Prepare the apples: Peel, core, and thinly slice 4 medium apples (about 4 cups).
- Arrange apple slices in concentric circles on the crust, overlapping slightly.
- Sprinkle the apples with 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger.
- Bake for 30-35 minutes, or until the crust is golden brown and the apples are tender.
- While the tart bakes, prepare the glaze: In a small saucepan, gently heat ½ cup raspberry jam over low heat until melted and smooth.
- Once the tart is baked, let it cool slightly before brushing the warm raspberry glaze over the apples.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
99g
Fat
23g
Carbs
14g
