Description
Mastering the art of making a sweet short crust pastry.
Ingredients
Pastry
200 g cake flour
Pinch of salt
50 g ground almonds
30 g icing sugar
150 g cold butter, cubed
Zest of 1 lemon
Filling
2 Tbsp (30 ml) butter
3 fresh sage leaves, finely chopped
4 apples, peeled and cut into bite-size chunks
¼ C (60 ml) brown sugar
¼ C (60 ml) orange liqueur
¼ C (60 ml) ground almonds
1 C (250 ml) sour cream or crème fraîche
3 egg yolks
¼ cup (60 ml) flaked almonds
2 Tbsp (30 ml) icing sugar, sifted
To Serve
Crème fraîche
Instructions
Pastry
Place all the pastry ingredients in a food processor and whizz to combine.
Transfer to a bowl and add just enough water (1–2 Tbsp/15–30 ml) to help bring the dough together. Do not over mix.
Wrap the pastry in plastic wrap and chill in the fridge for 30 minutes.
Preheat the oven to 180 °C.
Unwrap the pastry and place it on a lightly floured surface. Roll out thinly and use the pastry to line a lightly greased 23 cm tart tin. Bake blind for 15–20 minutes. Remove from the oven and set aside to cool slightly.
Filling
Heat the butter in a large frying pan and, when bubbling, add the sage. Add the apples and sauté for a couple of minutes. Add 2 Tbsp (30 ml) of the sugar and continue sautéing for a couple more minutes. Add the orange liqueur.
Once all the liquid has evaporated, remove the pan from the heat and set aside to cool slightly.
