Singapore Recipe: Apple Tart

Makes 5

For the tart base:
125g unsalted butter
250g cake flour
12g caster sugar
1 tsp salt
1 egg yolk
80ml water

For the filling:
4 red apples, peeled, quartered and thinly sliced
A pat of butter
2 tsp sugar

To garnish:
5 scoops vanilla ice cream

1 To make the tart base, rub in the butter with the flour, sugar and salt by hand, until you get a coarse breadcrumb-like texture. Evenly mix in the other ingredients for the tart base. Alternatively, you can mix all the ingredients for the base in an electric mixer with a dough hook attachment.

2 Chill the dough for 20min. 

3 Preheat the oven to 220 deg C.

4 With a rolling pin, roll the chilled dough until it is 1mm thick. Use a 14cm round cutter to cut out 5 rounds.

5 Place the tart bases on a greased baking tray and top each base with a layer of apple slices arranged in two overlapping circles. Brush the apple slices with butter and sprinkle the sugar over.

6 Bake for 10min. Serve each tart hot, with a scoop of vanilla ice cream.

Chef’s Note:
This dessert is best served freshly baked, while the crust is crisp. To prepare the tarts in advance, assemble and freeze them, then bake them straight from the freezer, for 15min. To give a tinge of spice to the tart, sprinkle some cinnamon powder over the apple slices before baking.

 This article was originally published in Simply Her November 2013.