How to make the perfect apple tart

The perfect apple tart. To make the pastry, place the flour… ..icing sugar ..and butter in a food processor. And process until the mixture
resembles fine breadcrumbs. Add the egg yolk and water… ..and process until dough
just comes together. Lightly flour the surface and gently knead the dough
until just smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge
for 30 minutes to rest. Roll the pastry out
on a lightly floured surface to a 3mm-thick disc. Line a 22cm x 30cm – that’s the base measurement – round fluted tart tin
with removable base with the pastry. Roll a rolling pin across the top
to trim the edge. Then press the pastry
into the side of the pan. Use a small, sharp knife
to trim the edge. Place in the fridge for 30 minutes
to rest. Preheat oven to
200 degrees Celsius. Line the pastry case
with baking paper. Scrunching the paper first helps it get into
the side of the pan. And fill with pastry weights
or rice. Push the weights
to the edge of the pan. Bake for 10 minutes. Remove the paperweights or rice and bake for a further eight minutes or until lightly golden
and dry to the touch. Remove from the oven. Reduce the oven temperature
to 180 degrees Celsius. Use an electric mixer
to beat the butter and sugar until pale and creamy. Add the egg,
and beat to combine. Add the almond meal… ..and flour, and stir to combine. Add the brandy,
and combine. Spoon the filling
into the tart case and smooth the surface. Arrange apple slices
on top of the filling. Bake, covering with foil
if overbrowning, for 30 to 35 minutes or until the apple is tender and filling is cooked through. Set aside. Here’s a quick tip to get the tart
out of the pan. Put a ramekin or glass
on the benchtop, put the tart on the ramekin and the side of the pan
will drop away. Easy as that.

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