Recipe for 8 servings
Ingredients:
4-5 medium-sized apples, your favorite type
1 and 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons cold unsalted butter
1 cold egg
1/3 cup heavy whipping cream or regular milk
2 teaspoons ground cinnamon
Instructions:
Step 1 preparing the crust
Pour the all-purpose flour into your mixing bowl, add ¼ cup of sugar, baking powder, salt, 1 teaspoon cinnamon powder and 6 tablespoons cold butter.
Mix all together until they are close to sandy looking or the butter is like peas’ size. (Please don’t over mix.) Then in a separate bowl, mix the cold egg and whipping cream (milk Ok), then pour them out on dry ingredients. Mix and make sure the dough still has some little butter chucks. Rub butter or spray non-stick cooking oil spray on a 9-inch baking dish or pan, so the pie will come off easy when done baking. Spread the dough on your pan.
Step 2 arranging apple slices
Peel apples, remove core and slice them about 1/16 of an inch. Put all the sliced apples in a container to mix with the remaining sugar and cinnamon powder. You can add one more table spoon of cinnamon and sugar powder to make it sweeter.
Then arrange apple slices into the baking dish or pan where you have the dough. Arrange each apple slice like rose petals. Make a small rose flower in center or put a strawberry. When done with your arrangement, put the remaining butter on top. Cut butter about ¼ inch and spread them on the pie. They will keep the pie moist.
Step 3 baking
Bake at 380 degrees for 40 to 45 minutes or until the curst turns golden to dark brown. Cool it for about 10 minutes, and they are ready to eat.
The recipe was provided by Manuel. He made the tart, and we all enjoyed it after our Saturday’s shift.