mandag 1. februar 2016

Apple and hazelnut tart

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Apple and hazelnut tart

makes 2 rectangle tart pans
Tart dough
adapted from Martha Stewart
This dough can easily be frozen when tightly wrapped. I usually make one batch that I can use for two tarts and I freeze one of the doughs for later.
1 1/2 sticks (170 g) unsalted butter, room temperature
1 cup (200 g) sugar
1 vanilla bean, split in half lengthwise and seeds scraped
1 egg yolk
1 cup (100 g) almond flour
1 cup (100 g) hazelnut flour
1 cup (140 g) superfine brown rice flour
1/3 cup (40 g) tapioca starch or cornstarch
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1. Combine the butter, sugar and vanilla seeds in the bowl of a stand mixer fitted with paddle attachment. Cream the mixture on medium speed until well incorporated, about 2 minutes.
2. Add the egg yolk and mix until incorporated. Add the rest of the ingredients and mix until the dough forms.
3. Split the dough into two disks. Wrap them in plastic wrap or parchment paper and flatten them slightly. This will help with rolling later on. Refrigerate the dough for at least 2 hours (you can freeze at this point).
Apple mixture and how to finish the tart
3 medium apples (any kind works), peeled, cored and sliced
Juice of half a lemon
2 tablespoons sugar
1 vanilla bean, split in half lengthwise and seeds scraped
1/4 teaspoon ground cinnamon
1. Preheat oven to 400F (200C).
2. Take one of the doughs out of the refrigerator and let it come to temperature for about 5 minutes. This will depend on the temperature in your kitchen (my kitchen is usually around 65F). It will make it easier to roll without cracking but we don’t want to let it get too soft. Roll the dough between two pieces of plastic wrap. Turn over your tart pan and using your fingers fit all through bottom and sides. It is alright if the dough cracks – it will. Alternatively, you could simply press the dough into the tart pan but it takes longer and sometimes it might get warm from the temperature of the fingers. Either way, it is a very forgiving dough and should work. Transfer to the freezer until apples filling is ready. Safe the leftover pieces for the topping on a shallow bowl and also freeze them (this will work as a crumble).
3. Toss together the apple slices, lemon juice, sugar, vanilla seeds and ground cinnamon in a medium bowl. Let the mixture sit for 5 minutes. Transfer to the chilled tart pan and spread evenly. Top the apples slices with the chilled leftover dough pieces.

4. Bake the tart for 40 to 45 minutes in the middle each in the oven until edges and topping are brown and baked thoroughly. Let the tart cool at room temperature for 20 minutes before cutting otherwise it will crumble too easily.

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