Not apple pie but an apple tart.
This is a French style apple tart with one single pastry at the bottom. The apple slices are so perfectly assembled in the disk.
Those shine and charred colour all come from apricot jam and heating under the broiler.
This pastry dough recipe uses Natvia again. It is still a sweet and buttery crust that doesn't need to be pre-baked. So easy to handle!
Make 7" inch tart
For the crust
120g (1 stick) unsalted butter
150g (1 1/4 cup) all purpose flour
1 tbsp Natvia
1/4 tsp salt
1 egg yolk
2 tbsp ice water
For the filling
80ml (1/3 cup) applesauce
2 granny smith apples
2 tbsp apricot jam
How to make French apple tart:
- In a bowl combine flour, Natvia and salt. Cut butter cubes using a fork or pastry blender until dough resembles coarse meal. Beat egg yolk with cold water and add it slowly, until dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 200C. Remove the dough onto a floured surface, roll into 8" circle and fit into tart pan.
- Spread applesauce in an even layer and place in freezer.
- Meanwhile, peel, core and slice apples thinly.
- Remove the tart from freezer and place apple slices to form an escargot pattern.
- Bake at 200C for 15 minutes, then reduce temperature to 175C and bake for another 20 minutes until golden brown. Broil for 1-2 minutes more until apples begin to get charred.
- Place apricot jam in microwave for 15 seconds. Brush the top of apple tart with jam. Serve hot!
With all my love <3