This simple Apple Jam Tart is another delicious healthy dessert you must not miss! The homemade apple jam with the crusty base and sprinkling of raw sugar on the sliced apples made the tart a double bonus. You’ll get a little crunch on the sliced apples after baked. The pastry case can be prepared a few days ahead and store in the freezer. Then make the final stage when the day you want to serve. You can also make this dessert in smaller tart pan (5 inch) for easy serving.
Apple Jam Tart
Ingredients
- Crust pastry
- 140 g Plain flour
- 70 g cold Butter - cut to cubes
- 1 tbsp Icing sugar
- 2.5 tbsp Ice water
Filling - 1.5 red apples - cored and cut to 3mm thickness
- homemade apple jam - recipe here
- raw sugar for topping
Instructions
- Crust pastry - Sift flour into a bowl, add butter and rub in with your fingertips until the mixture becomes sandy. Add ice water to form dough. Add a little more flour if dough is too wet. Shape dough into a ball and wrap it with foil then store in freezer for 15 mins.
- Roll out the pastry in between two plastic sheets to the size of about 10 inches in diameter and 3mm thickness.
- Place pastry on to the ring (8 inches pie tray lined with parchment paper), pressing it to fit the bottom and sides but taking care not to stretch it.
- Roll across the top of the ring with the rolling pin. This rolls away any overhanging pastry.
- Prick the pastry at the bottom of the case with a fork. Quickly line it with aluminium foil and blind bake with pie weights or dried beans, to keep the bottom flat.
- Bake in preheated oven at 185 deg C for 30 mins. Remove pie weights and foil immediately after baked. Cool down the pastry.
- Filling - Spread apple jam about 6-8 tbsp on tart shell. Then place sliced apples on top and sprinkle raw sugar over the sliced apples.
- Bake in preheated oven at 180 deg C for 30 mins. Then glaze with apricot jam if preferred.
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苹果果酱塔
塔皮
- 140克 普通面粉
- 70克 冷牛油，切成丁壮
- 1汤匙 糖分
- 2.5 汤匙 冰水
馅料
- 1粒半 红苹果，去核切片约3mm厚
- 自制苹果酱，适量 （食谱这里）
- 细砂糖 （我用原蔗金砂糖） （撒面），适量
做法：
- 塔皮-将面粉及糖粉过筛入碗中，加入牛油丁，与面粉和成粒状后加冰水 （如面团太黏的话撒些面粉），面团搓成球状锡纸包住，放进冰格处冰冻15分钟。
- 在面团上下各铺塑胶纸防沾黏，如有需要在面团上撒些面粉， 用擀面棍压开塔皮大约10寸圆形3mm厚。
- 擀好的塔皮铺在8寸塔摸里（底部铺纸），先将底部贴合，然后用擀面棍把多余的塔皮擀掉。
- 用叉子在塔皮上扎孔，铺上一张锡纸，然后“盲烤”就是放入重石或豆类（红糖/绿豆也可以）在塔皮上，这样塔皮在烤的过程中不容易膨胀变形。
- 放进预热烤箱摄氏180度烤30分钟。然后马上拿开重石和锡纸，待凉。
- 馅料 – 酱苹果酱，约7-8汤匙抹在塔皮上后，苹果片铺排上面，撒上原蔗金砂糖。
- 再放入烤箱烤30分钟即可。喜欢的话可以在烤好的苹果片上刷一层薄薄的杏脯果酱。
- 如觉得塔皮太大不太好切开，可以做成迷你形的 (5寸)。
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