Ramune’s freestyle apple tart
I am having such a relaxing day today, doing absolutely nothing. Well… almost nothing, apart from writing this post. And it feels very much needed after baking so many samples to supply to cafés. Thankfully it has all been quite successful, as I’m now baking for one more café, with a few others showing interest too.
This apple tart came into our family through Ramune and quickly became everyone’s favourite. I simply kept baking it. I love it because it’s such a wonderfully freestyle cake. Although the base is technically a sweet pastry, the measurements are forgiving, there’s no blind baking involved, and you can choose almost any filling. I say almost, but for now I’m of course sticking with apples.
APPLE TART
- 200g unsalted butter
- 6-8 tbsp sugar
- 2 egg yolks
- 15-20 tbsp flour
- 3 sliced apples
- 3tbs brown sugar
- Preheat the oven to 170C.
- Cream butter with sugar and mix it together with egg yolks.
- Gradually add flour (I usually start with 15 tbsp and then see how the dough is reacting to it). The goal is to get the dough soft but not too sticky. So the less flour you can handle the better!
- Split the dough in two and roll out flat on floured surface: one for the base and other for the top. Line baking tin with the dough (line baking tin with baking paper first if needed or just a butter is enough).
- Coat slices apples with brown sugar and arrange them in the tart.
- Cover the tart with the second part of the dough. If you want you can cut out little shapes on top with the biscuit cutter. But that is up to you – it won’t effect the taste 😉
- Bake (I never take the time) until the top looks slightly golden. But be worn! As Ramune says: “it is better to under-bake than over-bake it”.
I hope you like it!
Rasa 🙂
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