Flying Pie Edition Apple Cheese Tart
1.
Prepare raw materials and molds.
2.
The flying cake does not need to be thawed, and the three flying cakes overlap and slowly roll out through greased paper.
3.
Place the rolled flying cake on a 7-inch tart plate, compact the bottom, remove the excess leftover material from the edge, pierce the hole with a fork, and let it sit in the refrigerator for 30 minutes.
4.
Mix the ingredients of the tart liquid and beat them evenly with a food processor.
5.
Slice the apples, add a little sugar, and heat for a minute and a half until the apple slices become soft. Set aside.
6.
Put beans in the tart crust, if you have heavy stone, it is best.
7.
Preheat the oven at 180°, middle and lower, and bake up and down for 25 minutes.
8.
After the tart crust is baked, place the apple slices and pour the tart liquid.
9.
Preheat the oven to 190°, middle level, and bake up and down for 20 minutes.
10.
After the apple tart is baked, sprinkle with powdered sugar and serve.
Tips:
1 I use a 7-inch tart plate at least 3 pieces of flying cakes, if your tart plate is relatively large, you will need to use a few more flying cakes.
2 Roll out the shaped tart crust and be sure to stand still, otherwise it will shrink severely during baking.
3 I use the ACA-E43A oven, because each oven has different sizes and models, so the baking time and temperature are for reference only.
