Apricot Apple Tower

Name: Apricot Apple Tower
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 2g salt; 70g Unsalted butter; 80ml Shimizu; 60g Almond powder; 1 piece egg; 1 piece yolk; 30g butter; 30g Caster sugar; a little honey; 1/2 tsp Vanilla extract; 1 piece Green apple

by Warm blue 0429

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

(A is the raw material of tapi, B is the stuffing)
Apple tart is a super classic Western dessert.
The tower made today belongs to the "French galette". Galette, also called "French pastry". This kind of bake is famous for its simple production, simple and casual shape, and rich and versatile fillings.
This tapi was used to make salty tower (French mushroom salty tower) before. This time I used it to make the sweetness tower, and the taste is also very good!
I added a lot of almond flour to the filling, so the finished product has a very strong aroma.
The top is covered with thinly sliced green apple slices. I bought a sour green apple specially this time. After baking, the sweet and sour apple slices are paired with the fragrant almond filling, fresh and delicious. "

Apricot Apple Tower

1. First make tapi. Prepare all the ingredients for the tapi, the butter does not need to be thawed in advance;

2. Mix the flour and salt evenly, add the cubed butter;

3. Use your hands or a dough cutter to mix butter and dry powder into coarse corn flour;

4. Add clean water (in summer, please use ice water), and mix with a spatula until it is basically a dough;

5. Prepare a larger piece of cling film, pour the dough on the cling film, slightly shape it into a dough, wrap it in the cling film, and put it in the refrigerator for more than 1 hour or overnight;

6. Prepare the ingredients for the filling. Butter should be brought out in advance to warm up;

7. Cut the softened butter into small cubes;

8. Add fine sugar, and use a manual whisk to beat the butter to a smooth and whitish state, no need to beat;

9. Add eggs and egg yolk one by one, and mix well;

10. Add almond flour and mix well. Almond flour does not need to be sieved in advance, as long as there are no large particles;

11. Sliced apples;

12. Preheat the oven to 195 degrees. Take out the refrigerated tapi dough, cut 1/2 of the amount, and place it on a large piece of greased paper, then cover the surface with a piece of greased paper, and roll the tapi into a dough sheet with a thickness of about 3mm. The diameter of my piece is about 25cm. Make some small holes in the middle of the dough, leaving a space of about 3cm around;

13. Spread the almond filling on the hole in the middle, not too much;

14. Arrange the apple slices;

15. Fold the edge of the tapi toward the middle to wrap the filling. Then sprinkle granulated sugar on the apple slices, and brush a layer of egg liquid on the crust (I didn't do it);

16. After the preheating is over, put the finished apple tart embryo into the oven, middle layer, upper and lower heat, 190 degrees, bake for about 25 to 30 minutes, until the surface is colored. After the baking is over, immediately take it out of the oven, brush a layer of honey and butter on the surface of the tower, then place it on a drying net, let it cool completely and cut into pieces for consumption. When you eat it with ice cream, sour cream, etc., the flavor is better.

Tips:
1. When making tapi dough, the butter does not need to be thawed in advance to keep its firm state. If the room temperature is high, you can dice the butter in advance, refrigerate it, and take it out before use. At the same time, ice water can be used instead of clear water;

2. The dough can be formed into a ball. Don't over-operate the dough to prevent the dough from becoming gluten and affecting the crispness;

3. The almond filling should not be too much, because the filling will expand during the baking process;

4. If you want the crust to be darker, you can brush a layer of egg liquid or honey water before baking.