Apple Tart
Apple Tart — a Komplet recipe in 4 components, makes 6. Uses Komplet Ideal Cream Filling 10 kg and Komplet Kiddy Gel Neutral Glaze – 14 kg.
- baking time
- 30–35 min
- baking temperature
- 200–210 °C
- resting time (cream)
- 3 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Shortcrust Mix 50 | 500 g |
| Wheat flour | 550 g |
| Margarine 80% | 450 g |
| Eggs | 50 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Ideal Cream Filling 10 kg | 550 g |
| Water | 1500 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Fresh apples | 1800 g |
| Ground cinnamon | 5 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Kiddy Gel Neutral Glaze – 14 kgKomplet Kiddy Gel Neutral Favourite | 240 g |
| Water | 160 g |
| Desiccated coconut | 60 g |
| Almonds (toasted flakes) | 12 g |
Method
- Dough
Combine the shortcrust ingredients and mix to a uniform consistency. Chill the finished dough.
Roll out the shortcrust dough and line 20 cm tart tins with it; trim off the excess with the rolling pin and shape the dough inside the tin by hand if needed.
- Cream
Combine the Ideal cream and the water, mix thoroughly, leave for three minutes and mix again.
Using a piping bag, pipe the cream onto the shortcrust bases.
- Fruit layer
Peel the fresh apples, remove the cores and cut into eighths. Arrange the apple pieces on the cream in a rosette and fill the centre with a scored quarter or half of an apple.
Dust everything with cinnamon and bake.
- Decoration
After baking and cooling, remove the tarts from the tins and decorate with the gel, desiccated coconut and almond flakes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.