Once again... I'm feeling happy because I have baked this lovely apple tart!
This apple tart is actually SUPER EASY to bake as the pastry doesn't require chilling and rolling! There is NO pre-cooking of apple and NO pre-baking of pastry as all I need to do is to assemble and bake.
Best of all, the pastry is yummy being the biscuity crumbly type and definitely not soggy. And I can bake this with low amount of sugar!
Please allow me to show you how...
Proudly presenting...
My Super Easy Brown Sugar Apple Tart
Please watch my video to see how I baked this yummy Brown Sugar Apple Tart.
It is SUPER EASY to bake! Pretty FAIL-PROOF too!!!The pastry is easy to handle and it does not require chilling and rolling. It is also quick and fuss-free to assemble as there is NO pre-cooking of apple and NO pre-baking of pastry.I can bake this 20cm apple tart with a total 75g added sugar which is pretty low as compared to many typical apple tart or pies recipes which require a total 150g added sugar or more. Do a Google search and you'll see what I mean...75g? Please allow me explain... I have added 35g light brown sugar into the pastry and 20g light brown sugar into the apples. 2 tbsp of apricot jam were used to brushed the tart and the jam with 64% sugar will contain 19g sugar. Hence, the total amount of added sugar to make this tart is 74g.Please note that the initial 20g caster sugar added into the apples is not counted as sugar added as it is used to make the fruits release any excess juice and is eventually discarded with the juice.
Music: Bensound
Ta Dah! It's so easy!!!
... to bake this impressive apple tart.
It looks good and tastes really good too!!!
I hope that you will love the feeling of success too after baking this super easy fuss easy brown sugar apple tart.
Like my recipes? I would love to share more... but baking and sharing need time.
Due to the ongoing Covid-19 infection and social distancing practice, I have been busy juggling working on site and at home plus managing my family life. Nevertheless, I will try my best to share at least one recipe in every one or two weeks and it will be really nice if you can support a hardworking blogging mom like me.Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you indicates that I'm in the right track. And I will try my best to bake and share more. Thank you!!!Here's the recipe that is adapted at here.Makes one 20 cm round tart
For the pastry:130g all purpose / plain flour, plus extra for rolling35g light brown sugar1/2 tsp salt1/2 tsp ground cinnamon100g butter, melted and cooled slightly
To assemble:20g (1 3/4 tbsp) light brown sugar - This is the reduced amount and the sweetness is just right for us.20g cold unsalted butter, small-diced2-3 tbsp apricot jam or jelly - I used 2 tbsp only1 tbsp rum, optional1/2 tsp vanilla paste or extractFor the apples:Combine apples, lemon juice and sugar in a large bowl. Toss until the apples are well-coated with the other ingredients. Set aside for the apples to "sweat".
Preheat the oven to 180°C / 350°F.
For the pastry:Sift flour, sugar, salt and cinnamon into a large mixing bowl. Add melted butter and stir until mixture forms a soft sandy dough. Transfer dough into a 20 cm round tart pan with a removable bottom and press until the dough is evenly distributed and the surface is smooth.
To assemble:Remove any excess liquid from the apples and use paper towels to blot dry the apples. Arrange apple on the pastry crust. Sprinkle sugar and scatter the butter dices evenly on the apples.
Line a baking tray with baking paper. Place the assembled tart on the prepared tray and bake for 60 mins or until the apples are tender and golden brown at their edges.
Allow tart to cool slightly for about 10 mins. Remove and transfer tart onto a wire rack to cool further. Using a microwave or low stove heat, warm the apricot jam or jelly slightly. Add rum and vanilla and mix until combined. Brush the apples generously with all of the jam or jelly mixture.
Serve warm or at room temperature.Best to consume within the day of bake. Storing the tart at room temperature might cause the pastry to be soggy on the next day. To store, wrap the uneaten tart tightly in plastic wrap and freeze for up to 1 month. To reheat, thaw frozen tart in a fridge overnight, bake in preheated oven at 180°C / 375°F for 10-15 mins or until the apples are thoroughly warm and pastry is biscuity again. Happy Baking Please support me and like me at Facebook...
