Rustic tart with apples and Amaretto

Name: Rustic tart with apples and Amaretto - Lioara C.
Ingredients: 250 g butter (85%) 250 g flour (plus for dusting) 100 g starch 1 large egg 100 g powdered sugar a pinch of salt grated orange peel vanilla 1 tablespoon of Amaretto Filling: 2 kg apples a few tablespoo; a cup; for sprinkling (for a single tart) vanilla cinnamon vanilla powdered sugar

Dessert - Rustic tart with apples and Amaretto by Lioara C. - Recipia

Rustic Apple and Amaretto Tart In the morning, when I found two pieces of dough in the fridge left over from the previous chocolate and Amaretto recipe, I decided to make this apple tart. It was simple to assemble, with readily available ingredients, and the result was just what you need for a quick breakfast or a snack throughout the day. The apples and the flaky crust create a pleasant contrast, and the aroma of vanilla and cinnamon filled the entire house. Quick Info Total time: approx. 1 hour and 30 minutes Preparation time: 30-40 minutes Baking time: 45 minutes Servings: 2 tarts Difficulty: easy Recipe type: homemade dessert, suitable for breakfast or snack Ingredients For the dough (enough for 2 tarts): 250 g butter (85% fat), cold 250 g flour (plus extra for rolling out the dough) 100 g cornstarch 1 large egg 100 g powdered sugar a pinch of salt grated orange zest vanilla 1 heaping tablespoon of Amaretto Filling: 2 kg apples a few tablespoons of Amaretto brown sugar, a small cup for each tart vanilla cinnamon powdered vanilla sugar for finishing Instructions 1. The Dough Remove the butter from the fridge and grate it directly into a large bowl. Add the flour, cornstarch, powdered sugar, salt, grated orange zest, and vanilla. Crack the egg on top, add the generous tablespoon of Amaretto, then start to knead quickly without overworking it. The dough will come together easily and will be flaky because the butter is cold. Sprinkle a little flour on the surface and shape it into a ball. Lightly flour it, cover with plastic wrap, and refrigerate for at least 30 minutes. 2. The Filling Wash the apples and remove the cores. If the skin is nice, leave it on—it will add texture and a splash of color. Slice the apples into appropriate wedges. You can do this while the dough is chilling. 3. Dividing and Rolling the Dough Remove the dough from the fridge and divide it into two equal parts. Prepare a sheet of parchment paper for each tart. Place one piece of dough on the paper and roll it out with a rolling pin, covering it with plastic wrap if desired to prevent sticking. The sheet should be thin enough to slightly exceed the edge of the tart pan. Repeat for the second tart if you have two pans available. 4. Assembling the Tart Transfer the rolled-out dough, along with the parchment paper, into the tart pan. Arrange the apple slices evenly over the dough. Sprinkle the brown sugar on top (about a small cup for each tart). Drizzle with a few tablespoons of Amaretto. Dust with vanilla and cinnamon to taste. 5. Forming the Rustic Edge Gently lift the edges of the dough over the filling to create an open-faced tart with a rustic look. 6. Baking Preheat the oven to 200°C (392°F). Bake the tart for about 45 minutes. The crust should be golden brown, and the apples should soften. 7. Serving Allow the tart to cool completely before carefully removing it from the pan. It is very delicate, so handle it with care. Dust with powdered vanilla sugar before serving. Why I Make This Recipe Often It's the kind of tart I can whip up quickly if I have the dough already prepared. It doesn't require complicated techniques or hard-to-find ingredients. It's perfect for breakfast or as a dessert with coffee. It remains flaky even the next day. Tips and Variations Tips - Grate the butter while it’s very cold to ensure a flaky dough. - Roll out the dough between two sheets or on parchment paper to avoid sticking. - If the apples are sweeter, reduce the brown sugar in the filling. Substitutions - If you don't have Amaretto, you can use another almond-flavored liqueur or even a bit of rum, though the taste will differ. - Cornstarch can be replaced with flour, but the texture of the crust won't be as fine. Variations - You can add chopped nuts over the apples before baking for an extra crunch. - You can use pears instead of apples, following the same method. - For a more intense flavor, add a bit of ground ginger or cardamom to the filling. Serving Ideas The tart is delicious on its own, at room temperature or slightly warmed. It also pairs well with thick yogurt or sour cream for those who prefer something cooler. Frequently Asked Questions 1. Does the crust come out flaky even if I don't have a food processor? Yes. Grating the cold butter and a brief kneading are sufficient for a flaky dough; a food processor is not necessary. 2. Can I make just one tart instead of two? Yes, use half the amounts of dough and filling for a single tart. The remaining dough can be frozen. 3. Can the dough be made a day in advance? Yes, the dough keeps well in the fridge for 24 hours, even up to 2 days if wrapped properly. 4. The tart breaks easily when removing it from the pan. What should I do? Let it cool completely before moving it. Use the parchment paper to lift the tart, making wide movements. 5. Can I use granulated sugar instead of brown sugar in the filling? Yes, but brown sugar gives a deeper flavor and a nice color; however, granulated sugar works too. Nutritional Values Estimated for one serving (from a tart cut into 8 slices): Calories: ~270 kcal Carbohydrates: ~36 g Protein: ~2.5 g Fat: ~12 g Values depend on the type of apples, the amount of sugar, and the slice size. Information is approximate. Storage and Reheating The tart keeps well at room temperature for a day, covered with plastic wrap. For longer storage, I recommend keeping it in the fridge, also wrapped or in a lidded container. If you want to serve it warm, heat a slice in the oven for 3-5 minutes at 150°C (302°F). The crust remains flaky even after a day. I do not recommend freezing after baking, as the texture changes. However, raw dough can be frozen without issues.

Rustic tart with apples and Amaretto

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