Apple Tart

Name: Apple Tart
Ingredients: 25 g solidified coconut oil, grated; 100 g + 5g butter; 160 g plain flour; Pinch None salt; 30 g caster sugar; 1/2 tsp ground cinnamon; 40 g hazelnuts; 750 g apples, peeled, cored and thinly sliced; 3-4 tbsp lemon juice; 3 tbsp apple jelly or apricot jam; 2-3 tbsp breadcrumbs

11 ingredients

3 steps

Ingredients

25 g solidified coconut oil, grated
100 g + 5g butter
160 g plain flour
Pinch None salt
30 g caster sugar
1/2 tsp ground cinnamon
40 g hazelnuts
750 g apples, peeled, cored and thinly sliced
3-4 tbsp lemon juice
3 tbsp apple jelly or apricot jam
2-3 tbsp breadcrumbs

Directions

1

Toss apple slices with lemon juice and set aside. Mix coconut oil with 1/2 cup butter, flour and a pinch of salt. Add around 4 tbsp cold water and knead until smooth. Wrap in plastic wrap and chill for 1 hour.
2

Preheat oven to 425°F. Grease a piece of foil with oil. Caramelize sugar with 1 tbsp water in a small pan until golden. Remove from heat and add remaining butter, cinnamon and hazelnuts. Spread mixture over foil. When nut brittle has set, remove from foil and coarsely chop.
3

Meanwhile, on a floured surface, roll out pastry to form a 12 inch circle. Grease a 10 inch tart pan then press pastry into prepared pan and trim. Prick pastry base with a fork and sprinkle with breadcrumbs. Arrange apple slices in an overlapping pattern, heat jelly then brush over apples. Bake for 30-40 mins. Sprinkle with nut brittle and cook for another 5 mins. Dust with powdered sugar and serve warm.