Apple Tart
Heather HartmanApple Tart
Heather Hartman Health
INGREDIENTS
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106 grams butter, room temp
62 grams maple syrup, room temp
1 each egg, room temp
175 grams flour
.25 teaspoon salt
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4 each apples
2 each eggs
.5 cup maple syrup
1 teaspoon vanilla extract
.5 teaspoon salt
1 cup heavy cream
2 tablespoons calvados or another liquor (optional)
METHOD
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The ingredients have to be room temp, otherwise this will not work.
Beat butter and maple on medium-low until just combined. Add egg and beat until just combined. Mix in flour and salt. Do not over mix!
Roll into a disk with your hands. Place the disc between parchment paper and roll out with a rolling pin. Cool in the fridge while you get the filling ready.
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Thinly slice the apples with a mandolin. You can peel the apples, but the peel makes the tart prettier.
Combine the remaining ingredients in a bowl.
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Roll the tart dough into a tart pan with a removable bottom. Trim any excess and use that to fill any holes.
Arrange the apples starting from the outside. There should be a max .25” gap between slices. Pour the liquid over the apples. It will look like there’s too much liquid, but it will fit.
Bake on a sheet pan lined with foil at 350F for 45-50 minutes. Let cool at room temp, and remove from the pan.
Serve with maple whipped cream!