Apple rascal
Ingredients:
For the dough (20cm form)
1 egg beaten with 1 teaspoon milk
For the caramel sauce:
- Preparation time: 2,5h with baking time
- Difficulty: apprentice cook
Preparation:
1.
Open the freshness cap and the Organic shortcrust pastry baking mix put in a large bowl.
2.
Cut 165 g cold butter into small pieces, separate 1 egg and add the egg yolk baking mix put in the bowl. Knead into a dough by hand, with the food processor or with the Thermomix for approx. 2-3 minutes.
3.
Wrap the dough in cling film and refrigerate for about 60 minutes or overnight.
4.
Oven to 170 ° C top / bottom heat (biscuits) or 190 ° C top / bottom heat (tart) preheat. Line baking trays or tart pan with parchment paper.
5.
Sprinkle the work surface and dough with flour, roll out part of the dough thinly and place it in a tart/pie pan, pulling up one edge and using a fork Prick the dough several times to prevent bubbles from forming during baking. Set the other dough aside. Pre-bake at 10°C for 190 minutes.
6.
Mix apples, sugar, flour, lemon juice and spices in a bowl. Drain the apples and place them on the dough, leaving a distance of 5cm from the edge. Press the free edge over the side edges. Cut or braid the previously set aside dough into strips and place them on the tart as desired.
Brush the dough with egg wash and bake for 30-35 minutes.
6.
Meanwhile, heat the sugar for the caramel sauce in a pan, stirring constantly. When the sugar has melted until light brown, add the butter and continue stirring for 2-3 minutes. Slowly pour in the whipped cream and simmer for 1 minute. Remove from the heat and stir in the salt. Allow to cool and serve with the apple rascals.
