1.
Mix flour, butter and salt, and grab it with your hands until the sandy feel is loose. (The original party directly uses a mixer for mixing)
2. Step 1 After mixing evenly, add water and eggs, and continue to stir. Remember not to over-mix for more than ten minutes. The best form will fall in flakes
3.
Use two pieces of plastic wrap to press the kneaded dough, press it to one centimeter thick with your hands, and put it in the refrigerator. You don’t need to sprinkle flour on the table with plastic wrap, so it’s clean
4.
Turn on the oven and preheat 220 degrees
5.
Take out the dough from the refrigerator, roll it out with a rolling pin to a thickness of 2mm, and put it into a nine-inch, two-centimeter-deep tray. Remove the fresh-keeping film on the surface of the dough and carefully place it into the tray. Press the edges with your thumbs so that the dough sticks to the tray. Use a rolling pin to scrape off the excess dough. Use your thumb to press up a part of the dough on the edge of the baking pan to prevent the tart from shrinking during baking.
Use a fork to pierce the bottom of the tart crust. Put it in the refrigerator for 20 minutes.
6.
Make the apple brandy butter sauce while refrigerating the tart crust. Heat the butter first (without separating water), add a small amount of lemon juice and sugar, melt and stir, stop heating, pour in the apple brandy, stir, and set aside
7. Take out the cooled tart crust, arrange the cut apples in sequence, and brush with a layer of apple brandy butter sauce, put in the preheated oven, 220 degrees, open the air box and bake for 10 minutes
8. After 10 minutes, lower the oven temperature to 200° and continue to bake for 20 minutes until the surface of the tart crust starts to turn yellow and the apples start to caramelize
9. Mayonnaise Mix 100ml of double cream with eggs and sugar and stir evenly. Take care not to over-stir. Take out the colored apple tart, sprinkle a layer of sugar on it, then pour the thick mixed mayonnaise into the tart and put it in Oven at 200 degrees, bake for ten minutes
10. After finishing, let the apple tarts cool at room temperature for one hour, sprinkle with icing sugar while still warm, and start eating
Tips:Because the stew is in the UK, it is easy to find the apple that the original party needs. If you can't find it in China, try to use cooking apple as a substitute.
Apple brandy (Calvados) is a distilled spirit originally produced in France. If you can't find it, you can replace it with ordinary brandy.
This recipe has halved the sugar on the original basis. If you like sweetness, you can add some sugar. The original recipe shared 65g of sugar.
