Apple-pear tart.

Sometime it is hard to decide what to bring for a potluck. Fancy Macarons? Labor-intensive palmiers? Or something basic like apple pie? After a long debate between my evil left brain and my divine right head, I’ve chose the basic --- because, it's simple, it’s classic, it reminds you the good old time.

Thin-crusted apple tart. (Simplified, adapted from Michele Anna Jordan LA times recipe)

Ingredient:

1) Juice of 1 lemon
2) 3-5 apples depends on the size, peeled ( I used the apple with the size like a soft ball, 4 of them)
3) 3 Tbsp melted butter
4) 3 Tbsp granulated sugar
5) 1 tsp ground cinnamon
6) ⅛ ground clove
7) ⅛ tsp ground nutmeg
8) ½ cup of canned pear
9) A handful of dried cranberry

In order to honor a “BASIC and SIMPLE” apple tart, I chose to use Pillsbury pie dough instead of making it myself. =P

How to...

a) Pre-heat the oven @ 3750F

b) Halve the apple and remove the core & the stalk. Sliced the apple lengthwise into very
thin slices. Put the apple into a bowl of water added with lemon juice.

c) Unroll the pie dough and place it on a greased baking pan. Turn up the outer edge of the circle of the dough and form a rim. Use a fork to press the rim into place and prick the tart, bottom and the side, in several place.

d) Drain and dry the apples thoroughly (I lay apple in between paper towel and press on them generously)

e) Arrange a circle of overlapping apple slices staring at the far edge of the dough. Repeat for 2 layers.

f) After 2 layer of apple, put the pear slices and dried cranberry in the middle of the tart. Layer apple at the outer edge to make the filling at even level.

g) Layer a circle of overlapping apple slices again and finish with a small circle of apples in the center.

h) Brush the apple and outer rim of the dough with the melted butter.

i) In a small bowl, combine cinnamon, clove, nutmeg and sugar together. Sprinkle the mixture over the apple (I sprinkle a small amount of the mixture over each layer of the apples)

j)Bake the tart for 40-45 mins until the crust is golden brown.

Bon Appétit ~

薄蘋果餅

有時候真的不知道聚餐時該帶些什麼”貢品”. 法式花悄的馬卡龍 巧手工的Palmiers? 還是帶最簡單的蘋果批? 經過左右腦大戰三百會合後, 最終決定還是蘋果批---喜歡它的簡單,比較經典,能勾起心弦,回想起美好的回憶.

材料:

1) 檸檬1個,取汁
2) 蘋果3-5個視乎蘋果的大小. (我用與手球同樣大的蘋果4個)
3) 已溶的牛油3大湯匙
4) 白沙糖3大湯匙
5) 肉桂粉1小茶匙
6) 丁香粉 ⅛ 小茶匙
7) 肉荳蔻粉 ⅛ 小茶匙
8) 大概半杯 罐頭洋梨
9) 酸果蔓 適量

為配合簡單為題, 在此選用 預製的批底.

製作:

a) 預熱,焗爐大概3750F, 1900C

b) 把蘋果切半,去皮去心切薄片(大概1/16 寸薄) 放入已加檸檬水的冷水裡.

c) 展開 預製的批底,放在已塗油的焗盤上,把外緣疊上. 用叉把邊壓好, 在批底及側邊刺些小孔.

d) 用餐巾把蘋果印乾水份.

e) 把蘋果由批底外圈重疊擺放,重複兩`次.

f) 把洋梨片及酸果蔓放在批中心,盡量與蘋果的水平舖至一樣.

g) 再舖上蘋果片,重疊地,圍上圓圈. 最後在中央圍出一個小圓圈

h) 在蘋果及批邊塗上牛油

i) 於小碗裡, 把肉桂,丁香,肉荳蔻粉及糖混合/ 拌勻, 灑在蘋果上. (我在每一層都灑上少許)

j) 放入焗爐裡烤40-45 分鐘 至批辮呈金黃色.