Place rolled dough onto a cookie sheet and top
apple mixture leaving a 3 inch border uncovered by apples.
Not exact matches
In a food processor, add the prunes and
apple sauce and blitz them until the
mixture is the texture of sticky applesauce with no big lumps of prune
left.
Spoon Cream Cheese Filling over
apple mixture,
leaving a 1 - inch border around edges of pan.
You will likely have some
apple butter
mixture left over so you can store it in the fridge for another day.
While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced
apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the
mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream,
leave diced
apples almost whole), if
apples are not soft continue to cook for another 5 minutes on low uncovered.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the
apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced
apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9)
Leaving at least an inch of dough free, arrange
apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the
apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
When you are pureeing your
apple mixture it is ok to
leave some very small chunks in there, but you want to make a fairly smooth sauce.
Divide the
apple mixture into 4 piles in the corners of the dough, but
leave about 3/4» of border.