I love apple tarts, apple pies, and anything and everything made with the Granny Smith apples. These apples are tangy and very refreshing on the palate. Besides the nutrients, they are laden with fibre. If you don’t like to bite into a crisp apple, try my Apple Tart – feather-light pastry with caramelized apples!
Preparation time: 25 minutes
Cooking time: 35-45 minutes
200 g plain flour
2 teaspoons caster sugar
¾ teaspoon salt
100 g Q.B.B. Pure Ghee, cold and cut into small cubes
150 g very cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice cold water
3 Granny Smith apples
Juice of half a lemon
50 g sugar
60 g cold Q.B.B. Pure Ghee, cut into small cubes
1 ½ tablespoons apricot jam mixed with 3 tablespoons water
- Combine flour, sugar and salt in a mixing bowl.
- Add in the Q.B.B. Pure Ghee and butter and rub in until it resembles breadcrumbs.
- Transfer the dough to a work surface and sprinkle with enough cold water and using hands bring the dough together into a ball.
- Wrap in cling wrap and refrigerate it for 30 minutes.
- Preheat oven to 190°C and line a tart tin with baking paper.
- Roll the chilled dough into a circle to fit the base and sides of the tart tin. Trim away edges.
- Using a fork, the prick the crust every 2 cm to prevent air pockets from forming while it bakes. Refrigerate the dough while you are preparing the apples.
- Core the apples. You can peel off the apple skin or leave it on. Cut apples into half and then into thin semi-circles and leave it in a bowl.
- Pour the lemon juice in and toss so that the apples are well coated with it. This prevents the apple slices from becoming brown.
- Arrange the apple slices in concentric circles on the prepared base.
- Sprinkle the sugar over the apples and then dot with the cold Q.B.B. Pure Ghee cubes.
- Bake for 30-40 minutes or until the edges of the pie is golden brown.
- Remove tart from the oven and brush with apricot jam while the tart is still hot.