Covered Apple Tart with Dried Fruits and Bread
Category: Desserts
Serves: 10
This Covered Apple Tart, a delicious mix of sweet fruits, crunchy bread, and a buttery crust, combines the tartness of Golden Delicious apples with the rich flavors of dried figs and raisins. With its delicate vanilla and lemon notes, itβs a dessert that brings comfort to the table while impressing guests with its intricate flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 200g |
| Powdered sugar | 75g |
| Acacia honey | 40g |
| Fine salt | 2g |
| Lemon zest | Β½ lemon |
| Vanilla pod | 1 |
| Egg yolks | 20g |
| All-purpose flour | 300g |
| Golden Delicious apples | 400g |
| Dried figs | 100g |
| Raisins | 50g |
| Bread | 170g |
| Whole milk | 100g |
| Almond milk | 100g |
| Rum | 30g |
| Lemon zest | 1 |
| Acacia honey | 20g |
| Whole egg (for brushing) | 1 |
Instructions
-
Prepare the Pastry:
Start by allowing the butter to soften at room temperature until it’s pliable yet firm. Cut it into small pieces and place it in the bowl of a stand mixer equipped with a paddle attachment. Add the powdered sugar to the butter and mix on low speed. The aim is for the butter to absorb the sugar and honey without whipping. -
Incorporate Wet Ingredients:
Once the butter and sugar are well-combined, stop the mixer and dissolve the salt in a teaspoon of warm water. Add the dissolved salt to the butter mixture. Then, crack the egg yolks into the bowl. Split the vanilla pod lengthwise, scrape out the seeds, and add them along with the lemon zest to the mixture. Continue mixing until everything is evenly incorporated. -
Add the Flour:
Sift the all-purpose flour and add it all at once to the mixture. Mix briefly until it just starts coming together. -
Chill the Dough:
Transfer the dough to a work surface and shape it into a cylindrical log. Flatten it slightly and wrap it in plastic wrap. Chill the dough in the refrigerator for about 2 hours to firm up. -
Prepare the Filling:
While the dough chills, soak the raisins in rum to plump them up. Cut the bread into small cubes and place them in a bowl. Pour the whole milk and almond milk over the bread cubes, allowing them to soak and soften. -
Prepare the Fruits:
Wash the apples and cut them into cubes, leaving the skins on. Set them aside in a large bowl. Cut the dried figs into small pieces and add them to the bowl with the apples. Stir in the raisins and any remaining rum, then add the acacia honey and lemon zest. Set this fruit mixture aside as the filling. -
Assemble the Tart:
Preheat your oven to 170Β°C (340Β°F) in static mode. Lightly flour a surface and roll out the chilled pastry dough to about half a centimeter thick. Place the dough in a 22 cm (9-inch) springform pan, cutting away any excess around the edges. Press the dough into the bottom and sides of the pan. -
Fill the Tart:
Roll out another piece of dough to make strips for the lattice top. Place the prepared fruit mixture inside the pastry shell. Use the remaining dough to cover the tart by rolling it out again and placing it over the top. Trim away any excess dough, leaving a slight overhang. Press the edges together gently, and create a decorative edge by pressing a fork around the perimeter. -
Finish the Top:
Beat the whole egg and brush it over the top of the tart. This will help the crust turn golden and allow steam to escape during baking. -
Bake:
Place the tart in the middle of the preheated oven and bake for 45 minutes, or until the crust is golden and crisp. Once the tart is baked, remove it from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. -
Serve:
Once the tart has cooled, remove it from the springform pan. Slice it into wedges and serve. The Covered Apple Tart with Dried Fruits and Bread is now ready to be enjoyed with family and friends.
Additional Notes:
- Customization: Feel free to substitute different dried fruits, such as apricots or raisins, depending on what you have available.
- Storage: This tart can be stored in an airtight container for up to 3 days at room temperature. If you’d like to store it longer, refrigerate it for up to a week.
This tart combines all the textures and flavors you love β from the soft, fruity filling to the buttery, flaky crust. Perfect for any occasion, itβs a great way to showcase the sweetness of apples and the depth of dried fruits in a rustic, yet elegant dessert!
