Apple Tart
1.
Preheat the oven to 230°C. Prepare a 6-inch round mold, put baking paper on the bottom, and coat the periphery with a layer of oil
2.
Put the flour, salt and powdered sugar in the food processor and mix well. Then add the cold butter cut into small pieces and stir until the ingredients are mixed and the dough will stop immediately. (This step can be replaced by hand, just knead all the materials into a coarse granular shape.) Then pour the mixed materials into the round mold
3.
Press gently with your fingers to cover the bottom of the mold and extend a circle about 2.5cm high. Then wrap it in plastic wrap and put it in the refrigerator
4.
4. Put the cream cheese that has softened at room temperature into a blender or food processor, and beat until it is soft. Add sugar A and beat well; then add eggs and vanilla extract and beat until it is smooth and there is no lumpy cheese.
5.
Take out the refrigeration method 3, pour the cheese paste in, spread it flat, cover with plastic wrap, and continue to put it in the refrigerator for refrigeration
6.
Peel the apple and slice it, add a spoonful of lemon juice and mix well to prevent the apple from oxidizing and discoloring; add sugar B and cinnamon powder to the cut apple slices and mix well
7.
Spread the apple slices evenly on the cheese batter, and then sprinkle the almond slices on the apple slices
8.
Put it into the oven and bake at 230°C for 10 minutes, then lower it to 205°C and bake for 25-30 minutes, or until the surface is golden. You can eat it after cooling, or keep it in the refrigerator for 4 hours before eating. Sprinkle some powdered sugar before eating
Tips:
1. The butter used to make the bottom of the tower must be very cold and not softened; the dough should not be stirred to the extent that it is smooth and smooth, and it must be stopped immediately when it is about to form a dough, otherwise it may flow oil during baking.
2. The freshly baked apple tart is more difficult to cut, because the cheesecake in the middle has not yet condensed into shape. However, the shortbread at the bottom is very crispy at this time, and I personally think it is better than eating it after refrigerating. So it is recommended to eat a piece before refrigerating, even if the cheesecake is not good to cut! (*^__^*)
3. If you like shortbread and add the amount yourself, please extend the baking time appropriately, otherwise the bottom may not be cooked. After all, the comparison ratio requirements of the pastry category are more accurate. If you adjust the formula yourself, there may be a possibility of "the actual product does not match the photo" (⊙o⊙).
The above is for reference only:)
