Apple Tart
Print recipe| Serves | 8 |
| Inspiration | Vicky from swimming |
Ingredients
Pastry
- 1 cup all purpose flour
- 1/4 Tsp salt
- 2 Tbsp white sugar
- 1/2 cup soft butter
- 1 Tbsp white balsamic vinegar
Filling
- 3/4 cups white sugar
- 2 Tbsp all purpose flour
- 1/2 Tsp ground cinnamon
- 3 Cups coarsely grated apples (about the equivalent of 3 large apples)
- 1 Tsp lemon juice
Topping
- sprinkle ofground cinnamon
Directions
| Pastry | |
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Using an electric beater, beat the butter with the sugar. Mix the flour and salt together and stir into the butter sugar mixture with a fork. It will be like shortbread dough. Stir the white balsamic vinegar into the dough with the fork.  | |
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Spread the pastry on the bottom and up the sides of a 9 inch tart tin (with removeable bottom) or a a 9 inch springform pan (if using a springform pan, only go 1 inch up the sides of the pan.  | |
| Filling | |
| Mix together the sugar, flour and cinnamon. | |
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Peel the apples and coarsely grate using a box grater. Mix the lemon juice into the grated apples and then stir in the sugar/flour/cinnamon mixture.  | |
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Spread the apple mixture over the pastry.  | |
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Bake at 400 deg F for about 30 minutes. Then reduce the heat to 350 deg F and continue to bake until the apples are soft and the tart has slightly puffed. Sprinkle cinnamon over the cooked tart. Serve at room temperature plain or with whipped cream.  | |
| Store any leftover tart in the fridge (covered). Remember to take it out about an hour before serving it, so that the shortbread crust will be soft and the filling at room temperature. | |