Ingredients for a 18cm diameter tart
Dough tart
125 gr white flour
125 gr wholemeal
100g butter
a knife vf salt
one teaspoon of sugar
an egg
stuffing
4 apples
4 tablespoons sugar
2 tablespoons butter
a handful of walnuts lightly toasted
cinnamon
vanilla sugar
a teaspoon starch
a little nutmeg
tablespoon amaretto
granulated sugar for powdered
Method
Dough:
Mix in a bowl both types of flour with salt and diced butter. Homogenized by hand adding the egg and sugar, knead 1-2 minutes. If necessary add a little cold water. If it's too soft longer a little flour. You need to get a firm dough, but soft enough to be spread with rolling pin. Gather dough into a ball, wrap it in cling film and give a cold to 2:00.
filling:
Wash apples and peeled them. Cut them into slices. Chef Salad ready device, accessory mounts cutting 1. Place slices of apple and a pressing motion device and cut apples into cubes. Repeat to finish up all the apples. In a bowl for stuffing sugar caramelizes to get amber. Add butter and mix. Quickly Put apples and mix gently. Apples will leave juice will dilute the caramel. Boil 3-4 minutes, add starch, smooth, leave a few seconds then stop the fire.
Add cinnamon powder, vanilla sugar, a little nutmeg and Amaretto. Maaaama, you smell great!
Prepare oven.
Stretch the dough into a round sheet. Turn dough to make a few little strips placed over the filling.
Take a sheet round and put in greased with butter.
Prick with a fork and insert sheet in oven at medium heat for 10 minutes.
After time passes mentioned remove the pan from the oven, put the filling, sprinkle chopped walnuts fried large pieces (I put it all in device Chef Salad, easily toast was dry and went very easy), place the strips of dough, sprinkle sugar and give the tray back in the oven until the tart is easy rumesteste surface.
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