Apple Tart

Crushed biscuit base, delicious crème pâtissière with cream and browned apple slices is the composition of this tart, with a strong presence of the aroma of cinnamon!
The apples cut into thin slices are stewed and placed round from top to create a visual playfulness of a rose aspect.
Yours!

work: 40′

time: 2h:00′

medium:

Ingredients (8 servings) Dough 150g (5.3 oz) flour 80g (2.8 oz) cold butter 12g (0.42 oz) stevia or 80g (2.8 oz) sugar 1 egg yolk ½ tsp salt ½ tsp cinnamon ½ tsp ginger	In the bowl of a food processor, add the flour, sugar or stevia, whatever we choose to use, salt, spices and butter cut into small pieces. Beat them for 1'-2'.	The mixture should look like wet sand. Add the egg yolk and beat again for very little.
We gather the dough into a ball and place in a well buttered tart pan Ø20cm (Ø8 in).	Open it with your hands and press to cover the base and sides of the tart pan. Refrigerate for 1 hour. After 1st hour place it in a preheated oven at 180°C (356°F, Gas 4.2) for 12'-15'. Remove it and let it cool slightly.	Cream 70g (2.5 oz) milk 12g (0.42 oz) stevia ή 80g (2.8 oz) sugar 1 tsp cinnamon 2 yolks 20g (0.71 oz) flour 200g (7.1 oz) thick sour cream
In a small saucepan, heat the milk with half stevia or half sugar. In a small bowl beat the egg yolks with the remaining sugar or stevia. Add the flour gradually, beating briefly to homogenize.	Pour the yolk mixture in the saucepan with the milk and stir vigorously to incorporate. Pour in the cream and stir until the cream is thickened. Leave aside, stirring it from time to time to cool.	Apple Compote 50g (1.8 oz) water 6g (0.21 oz) stevia or 40g (1.4 oz) sugar ½ cinnamon stick 2 yellow apples ½ lemon juice
In a small saucepan, add the water, sugar and cinnamon. Peel and cut the apples into thin slices. Add them to the saucepan along with the lemon juice. Boil for 5'-7' only. Pour on a plate to cool faster.	Assemble the tart spreading cream across the bottom of the baked tart shell. On top add the slices of apple cyclically, starting from the periphery of the circle towards the center, and overlapping slightly.	Cover the surrounding tart with aluminum foil to avoid burning. Put the tart back in the oven grill for a few minutes until golden apples. Pour over as syrup ran out of compost.

Author:Zambia G. Sifaki

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