Recipe from Chef Joey: Tarts!

By Chef Joey

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Chef Joey

I am giving you a recipe today that is simple to make, it is referred to as a β€œrustic” tart, this allows it to be misshaped and non the less delicious. It does not have to be apples – you can bake the crust add some pudding and top with fresh
berries, kiwi, pineapple, or any other fruiit as well. That’s the fun of these beautiful snacks – and the fresh fruit is also glazed with watered down apricot jam for shine and keeping the fruit looking fresh.

🍎For the crust you will need:

1 Β½ cups all purpose
flour

Β½ tsp salt

12 ounces of unsalted butter – stick and Β½ (you can use salted just don’t add more)

2 tablespoons sugar

ΒΌ cup or less water

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🍎Toss everything in a food processor with out the water and pulse until grainy add water little by little until it gets stuck together take it out, flatten it and chill it. If you do not have a food processor let the butter get a little soft and in a bowl again without the water – use your hands and mix it all together to get a sand like feel – add water until you achieve the pie crust consistency. Roll it out and chill.

🍏Now take this chilled crust put it on parchment paper and roll it out to about 9 or 10 inches – or make it square like the pictures – round is easier …..

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🍏Take 3 or 4 apples, peel them, cut them in Β½ and use a spoon in the middle and remove the seeds making a Β½ circle hole. Place cut side down and slice super thin – take the slices and arrange them on your crust leaving Β½ to a 1 inch border and basically fan them out in a large circle then an inner circle and finally fill the middle gap. Overlap them with a small space – bigger space makes a stingy pie. Flod the edge over the sides.

🍎Take a jar of cheap apricot jam, take out half and add the same amount of water to it. Heat it up in a pan and when it’s all blended – does not have to boil, cover and bake.

🍎You can egg brush the crusts if you want – or use a pastry brush and β€œpaint” butter or sunflower
oil on it – bake at 350 degrees for about 45 to 55 minutes – when the apples are soft. Reglaze the pie as soon as you take it out with the apricot mix (make more if you need to – don’t be stingy but do not drown the pie either!

❀Let cool slice and serve and enjoy!

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