Green Apple Tart Recipe:
A Classical Apple Tart with the twist of cinnamon and grenadine flavoured syrup.
Our home-grown Indian Green apples have arrived in the market and I picked a kilo of those on Saturday from my organic store. Juicy, sweet with a tang and perfectly firm they were, exactly how I’d wanted them to be. My booty, well, might seem a little dull & battered when placed against the satin glow of its imported counterpart’s skin, but the taste was most certainty at par. Moreover since it is not imported and that it is locally produced gives me reasons to place it higher in the list of preference, and also its lack of luster could be because its organic produce, so definitely a healthier option, right. Like I said they were juicy and firm and not the crumbly soft variety, so as a matter of fact they were just right to deliver a delicious classic dessert, the French style Apple Tart with a hint of cinnamon and grenadine flavoured syrup.
For the Crust:
- 1 cup all purpose flour
- 1/4th teaspoon salt
- ½ teaspoon sugar
- 5 tablespoon soft unsalted butter, cut to cubes & chilled
- 1 tablespoon lime juice
- 2 tablespoon chilled water
Fir the filling:
- 3 big green apples
- 1/4th cup and 1 tablespoon castor sugar
- 1 teaspoon butter
- 1 small stick of cinnamon
- ½ tablespoon Grenadine syrup
- Juice of ½ a lime
- 1/4th cup water
For the Glaze:
- A little melted butter to brush over the tart
- 1 tablespoon cold milk
- 1-2 teaspoon fine castor sugar
For serving (optional):
- Some cut pistachio, roasted
- Vanilla ice-cream or some whipped cream
- Sift flour, sugar and salt together in a bowl, add the chilled butter cubes and blend in a processor two-three times until it appears crumbly.
- Mix lime juice and water together and add one spoon at a time into the mixture and fold it into a lump gradually.
- Pat the lump to make into a round, do not knead the dough just pat and roll into a small thick round about 5”. Wrap in a cling film and allow to set in the fridge for an hour.
- Peel and de-core each apple. First cut into half and then into medium thin slices, do not separate the slices let them remain in stacks of half. Sprinkle 1 tablespoon sugar over five of the stacks and keep the apples in the fridge to macerate for ½ an hour.
- Chop 1 remaining half of apple into small pieces. Take a non reacting pan and melt1 teaspoon butter, add the cinnamon stick, sugar, these small apple pieces and water and let it simmer for 10 minutes.
- Stir in the grenadine syrup and reduce the entire syrup to a thick consistency and turn off the heat.
Arranging the Tart:
- Preheat the oven to 300oC. Line the base of a 9” tart pin with baking paper, grease the inner wall of the pun with melted butter and keep aside.
- Lightly dust your work surface and roll the dough into an even flat round of size approx 10-11”. Preferably roll it over the cling film or a baking sheet for it will be easier to transfer to the tart pin later.
- To transfer the crust to the tart pin, place your rolling pin at the centre of the flat dough, pick the cling film from two edges of one semi-circular part of the dough and lightly drop it over the rolling pin over the other half of the dough.
- Then carefully lift the rolling pin along with the crust and slowly roll out over the tart pin. Gently press the crust at the base and tap around the wall of the pin. Trim the loose dough over the edge of the tart pin.
- Now bake the base at a high temperature of 300oC for 5-6 minutes and remove from the oven. This will help the surface of the base turn a little hard and would hence not sag when baking with syrup.
- Again turn the oven to preheat at 250oC.
- Now remove the apples from the fridge, separate the stacks from juices and keep aside, add all the juices to the already prepared apple-sugar syrup and heat together for 2 minutes or longer till it thickens back.
- Brush the lightly baked tart with melted butter and then spread 1/3rd of the apple-sugar syrup along with small apple chunks at the base. Arrange the stacks of apple closely inside the tart.
- Drizzle with the remaining apple-sugar syrup, retaining 1 tablespoon syrup for final dressing.
- Brush some butter followed with cold milk all over the filling and open sides of the tart. Sprinkle fine sugar all over and bake for 20 minutes at 220oC and the lower the temperature to 170oC and bake further for 10-15 minutes or until the crust turn nice golden brown.
- Remove the side wall of the pin and set aside to rest on a cooling rack. Sprinkle the cut pistachios and the remaining apple-sugar syrup, cut into slices and serve warm with a scoop of vanilla ice-cream or some thick whipped cream.
Dos and Don’ts:
- Add a teaspoon of corn starch to the syrup if it is too runny.
- Do skip the grenadine syrup if you wish, it just adds a little colour and texture apart from its flavour that I quite like.
- Do adjust the baking time depending on the oven you use, mine is a convection oven.
- Don’t keep the syrup of a running consistency, keep it thick.
- Don’t overwork or knead the dough.
You may also like;