Apple Tart Cinnamon Roll Style

Ingredients

• 250 g Wheat flour (type 45) (Sift before use)
• 50 g Granulated sugar
• 1 c. à café Lemon zest (Finely grated zest)
• 5 ml Vanilla extract (1 teaspoon)
• 125 g Cold butter (Cut into small cubes)
• 2 Eggs (1 egg lightly beaten for the dough, 1 egg for the glaze)
• 4 Golden apples (Peeled, cored and cut into pieces)
• 15 ml Fresh lemon juice (1 tablespoon, to prevent apple oxidation)
• 30 g Butter for cooking (Melt in the pan)
• 110 g Brown sugar (cane sugar) (80 g for the apples, 30 g for the topping)
• 8 g Vanilla sugar (1 packet)
• 10 g Ground cinnamon (Approximately 2 teaspoons)
• 30 ml Milk (2 tablespoons, for the glaze)
• 1 pinch Salt

Instructions

1. Prepare the shortcrust pastry

   Pour the flour and sugar into a bowl. Add the lemon zest and vanilla extract, then mix by hand.

   Time: PT5M

2. Incorporate the butter

   Add the cold butter cut into small cubes. Rub it in with your fingertips until a sandy texture is achieved.

   Time: PT5M

3. Add the eggs

   Stir in one lightly beaten egg. Knead again until the dough is homogeneous and smooth.

   Time: PT5M

4. Rest the dough

   Form a ball, wrap it in cling film and place it in the refrigerator for 30 minutes.

   Time: PT30M

5. Prepare the apples

   Wash, peel, core and cut the Golden apples into pieces. Drizzle with lemon juice to prevent oxidation.

   Time: PT10M

6. Caramelize the apples

   Melt 30 g butter in a skillet until it foams. Add the apples, sauté until golden for 3 minutes while stirring. Stir in 80 g brown sugar and the vanilla sugar, then cook over low heat for 10 minutes until the liquid evaporates and the apples are tender.

   Time: PT13M

7. Cool the apples

   Transfer the caramelized apples to a baking dish and let cool to room temperature.

   Time: PT10M

8. Prepare the pan

   Butter and lightly flour the 22 cm removable tart pan.

   Time: PT2M

9. Roll out the first half of the dough

   Remove the dough from the fridge, cut it in half. Roll out one half between two sheets of parchment paper to 5 mm thickness using a rolling pin. Rest the sheet for 15 minutes in the fridge.

   Time: PT15M

10. Line the tart base

    Remove the top parchment, flip the sheet and place it in the pan. Trim excess dough and prick the base with a fork.

    Time: PT5M

11. Rest the tart base

    Return the tart base to the refrigerator for 15 minutes.

    Time: PT15M

12. Prepare the cinnamon dough roll

    Roll out the second half of the dough into a disc of the same thickness, let rest for 30 minutes in the fridge. Brush the disc with melted butter, sprinkle with 30 g brown sugar and ground cinnamon, then spread the cinnamon with the back of a spoon.

    Time: PT10M

13. Form the roll

    Gently roll the disc onto itself, tightening slightly to form a roll. Wrap the roll in parchment paper and place it in the refrigerator for 30 minutes.

    Time: PT30M

14. Assemble the tart

    Remove the roll from the fridge, peel off the parchment and cut into thin slices. Arrange the slices over the caramelized apples, overlapping slightly, from the edge toward the centre.

    Time: PT5M

15. Brush and sprinkle

    Mix 1 egg with 30 ml milk. Brush the tart surface with this mixture, then sprinkle the remaining brown sugar.

    Time: PT3M

16. Baking

    Bake the tart at 170 °C for 45 minutes, or until nicely golden.

    Time: PT45M

    Temperature: 170°C

17. Final cooling

    Allow the tart to cool completely in the pan before unmolding onto a plate.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g