Apple Tart Crisp
1.
First prepare all the ingredients. Take out the egg tart crust in advance and thaw it. Peel the apple and cut into small cubes for later use. The apple is easy to oxidize, so cut it quickly.
2.
After the pan is heated, pour the butter and melt it.
3.
Add the diced apples and stir fry evenly.
4.
Squeeze in fresh lemon juice at this time.
5.
Add white sugar at this time, you can add some sugar if you like to eat sweet.
6.
When the apples are stir-fried, a lot of water will be produced. Continue to stir-fry on low heat until the soup is thick in the pot.
7.
At this time, add the starch that has been melted in advance to thicken.
8.
Turn off the heat and let cool for later use until the diced apple is fry until it is sticky.
9.
Put the cool apple filling into the custard crust, making sure to fill it up a bit fuller, so that the baked shape looks good.
10.
Take 3 warmed egg tarts, remove the tin foil shell, and cut into small strips with a knife.
11.
Weave the thin strips of the egg tart crust horizontally and vertically into a grid, and cover the egg tart with quick hands, because the custard crust becomes too soft and it is not easy to operate. Finish all the custard crusts one by one.
12.
After the eggs are beaten and evenly stirred, use a brush to dipped in the egg liquid to brush all the thin strips of egg tarts.
13.
Line the bottom of the baking tray with greased paper, and put the finished egg tart crust in the baking tray.
14.
Preheat the 700w oven for 10 minutes in advance, put the baking pan in the middle of the oven, and bake the upper and lower tubes 1000w for about 10 minutes. Pay attention to the color, and cover the tin foil when you color it. The temperature and time of the oven are for reference only.
15.
When it’s out, the custard crust is swollen and browned. It is really crispy on the outside and tender on the inside. It tastes sour and sweet. I baked 5 pieces that weren’t enough. Hee hee, bake more next time.
Tips:
When the water starch is thickened, do not pour it all in. It depends on the absorption of the apple. The temperature and time of the oven are for reference only, and can be adjusted according to the temper of your own oven...
