Something I've found that helps prevent tearing
of the dough (and leaking)-- I roll it out and assemble the
tart on the
parchment paper that it's going to be baked
on — that way when I'm done, I can just pick the whole
sheet up and plop it
on a cookie
sheet instead
of trying to do it with a spatula or my hands.
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):
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)