Apple pie season is almost here, are you guys ready? 🍁🍁 Here is my favourite apple tart to start the season with: For the tart shell: 250 g flour 2 tbsps powder sugar 125 g cold butter cut in cubes 1 egg 2 tbsps cold water Pinch of salt Egg wash (1 egg and 1 tbsp milk) For the filling: 2 apples, green cubed 1.5 brown sugar 1 tbsp lemon juice 1/4 cup water Cinnamon Allspice 1 clove For the top: 5-6 green apples, sliced and rubbed with lemon juice 1-2 tbsp brown sugar 1-2 tbsp melted butter 1/4 cup light caramel sauce 1- In a bowl, mix together the flour, powder sugar and salt. Add the butter and start working it into the flour by rubbing the flour end butter between your fingers. You want to end up with a grainy mixture but still have some chunks of butter. Whisk the egg and mix it in until the dough starts to come together. Add the water and mix until you can form a ball of dough. 2- Turn the dough out into a lightly floured surface and with the heel of your hand smear it bit by bit, then pile it together, flatting it to create a disk. Cover with cling film and let it rest in the fridge for at least 2 hours or over night. 3- To prepare the filling, in a small saucepan cook the apples with the sugar and lemon juice on medium heat. When the liquid dries out add the the water and spices, cover and let it cook on medium low heat stirring every once in a while until the apples are soft and puréed. Set aside to cool. 4- Preheat your oven to 180 degrees. Roll out your dough. Start from the middle and work your way out. Make sure to keep flipping and dusting the surface so it doesn’t stick. Line your 22-24 cm tart pan with the dough and use a fork to pierce the bottom of the tart shell. Brush all over with the egg wash, then place it in the freezer for 15 min. Take it out and spread the apple paste and layer all the apple slices in a concentric circle on top. 5- Bake for 30-40 minutes. Half way through brush the apples with some melted butter and sprinkle with the brown sugar. When it’s golden brown take it out and brush with. The caramel sauce. Serve warm. #applepie #appletart #fallrecipes #recipereels #bakingwithlove #foodfluffer #feedfeed #foodartproject