French Apple Tart

　　A nine-inch tower

WHAT YOU NEED

Ingredients

200 grams of wheat flour
60 grams of flour
1/4 teaspoon of salt
125 grams of unsalted butter
Two eggs.
Fresh cream 1 tablespoon
Five apples
2 tablespoons of fine sugar
2 tablespoons of lemon juice
1 tablespoon of unsalted butter
Two apples
1 tablespoon of unsalted butter
1 tablespoon of fine sugar
Almonds in moderation

How TO MADE French Apple Tart

Steps 1 to 4

1. First, mix the pepper, flour, sugar, and salt in a mixing bowl, add small pieces of cold butter, and stir into beans-sized granules.

2. Finally, add the egg butter and fresh cream to the mixture, form the dough into a circle, wrap it in a preservative film, refrigerate for at least 45 minutes.

3. Now make the inside filling: apple slices, add fine sugar, lemon juice, melted butter mix well, put in the middle layer of the oven 375F/190C, bake for about 20 minutes until the apple softens, press the baked apple with a spoon into a clay, keep it slightly granular, cool for about 30 minutes to room temperature.

4. The tapioca is almost chilled by this time, take it out and warm it up, preheat the oven to 400 F/200 degrees.

Steps 5 to 8

5. The tapestry is opened to a size of 10 inches, transferred to the tower plate with a tapestry stick, formed along the edge of the tower plate, the excess tapestry can be pressed along the inner wall, doubling the thickness of the tower wall.

6. The finished topping is covered with aluminum foil, the beans are pressed, baked in a 400 F oven for 15 minutes, cooled to 350 F/180 C, and continued heating for 5 minutes until the top of the topping is slightly brown.

7. The prepared apple paste is poured into a tower plate, the surface is covered with apple slices, a large spoon of melted butter is poured over it, fine sugar is poured over it, it is placed in the oven 375F, baked for 40-50 minutes until the surface of the apple softens.

8. Finally, apply the almond sauce to the surface, and if it's a problem, I think it's okay to skip this step.

9.