Apple Pie Tart 千層蘋果塔
This is a recipe adapted from Apple Pie Tart by cooklocal on food52. A simple flavour combination of apple and cinnamon, perfect for welcoming autumn.
It is perhaps a very British thing to complain about how the summer was not hot enough, but it was true. I barely did any gardening, although to be fair our borough also stopped taking our garden waste bin for two months in summer due to an industrial strike. Anyway, we got a lot of apples that really needed to be used, and since I am not a crumble person, I made this apple pie tart full of cinnamon instead to welcome autumn.
I wanted an easy dessert, and did not even bother to make my own pastry. It was so nice nevertheless. I also used more cinnamon than the original recipe. If I decide to make pastry myself next time, I will probably put more cinnamon in the pastry as well. I will update the recipe if that ever happens.
And here is the recipe…
Ingredients
for an 11” (28 cm) tart
375 g shortcrust pastry
3 big apples, preferably tart ones like Granny Smith
2 tbsp sugar
2 tbsp butter, melted
1 egg
1 tbsp brandy
1 tbsp ground cinnamon
Method
Roll the pastry and press into the tart tin. I use MasterClass Crusty Bake Perforated Quiche Tin, so there is no need to blind bake first.
Preheat the oven to 175°C.
Peel and core the apples. Slice the apples thinly, about 2mm thick.
Arrange the apple slices in the tin on top of pastry, overlay each slice slightly, and then repeat for each layer. I like to go from the outside of the circle to the centre.
Sprinkle 1 tbsp of sugar on the top.
Bake at 175°C for 40 mins.
Melt butter, mix in the egg, 1 tbsp of sugar, brandy, and ground cinnamon with a hand whisk.
Take the tart out after 40 mins of baking, brush the butter egg glaze on top of the tart.
Return the tart to the oven, turn the temperature down to 165°C, and bake for another 25 mins.
Let cool before slicing.
這是改自food52上的千層蘋果塔食譜。非常簡單的蘋果和肉桂的經典組合。
英國人喜歡抱怨夏天不夠熱，但今年真的一點都不熱。我幾乎完全沒做任何園藝，雖然也是因為我們這區的垃圾回收選在夏天罷工，所以夏天整整兩個月的時間都沒有收花園垃圾。總之，後院裡有很多蘋果再不用不行，我又不是很喜歡英國人愛吃的蘋果奶酥，所以決定做這個充滿肉桂味的千層蘋果塔來迎接秋天的到來。
因為懶，只想做個簡單的甜點，所以我用了超市現成的生餅皮。還是非常好吃！我也多用了很多肉桂。如果下次心血來潮自己做餅皮，我應該也會在餅皮裡加比本來食譜更多的肉桂。要是有試我會來更新食譜。
食譜
材料
11吋（28公分）的塔
375 公克 現成生奶油酥皮（shortcrust pastry）
3 顆 大蘋果，最好選比較酸的
2 大匙 糖
2 大匙 奶油
1 顆 蛋
1 大匙 白蘭地
1 大匙 肉桂粉
做法
將現成奶油酥皮擀成適當大小，放入塔模中。我的塔模是MasterClass酥脆系列有洞的（Perforated）塔模，所以不需要先烤餅皮。
烤箱預熱到攝氏175度。
蘋果去皮去核，切成2毫米的薄片。
蘋果薄片一片片擺入塔模中，每一片稍微重疊，然後重複直到用完所有蘋果片。我喜歡從外圍擺到中心。
在最上層的蘋果上撒一大匙的糖。
放入烤箱，攝氏175度烤40分鐘。
融化奶油，將奶油、蛋、剩下的一大匙糖、白蘭地和肉桂粉用打蛋器混合均勻。
烤了40分鐘後，取出蘋果塔，刷上肉桂奶油蛋液。
放回烤箱，溫度下調到攝氏165度，再烤25分鐘。
完全放涼再切。
