It definitely feels like Tuesday again, and for this week's Tuesday with Dorie, Jeanette of The Whimsical Cupcake chose A Tourteley Apple Tart. I am not sure what the grand title means, but I can tell you that this is a fantastic tart, albeit a little time consuming to make.
The double crust was supposed to be Dorie's sweet nut tart dough - somewhere along the way my mind forgot entirely about the nuts, so my tart dough is Dorie's ordinary (but absolutely super!) sweet tart dough. I was kind of scared as the pastry lid was rolled out - I have never rolled out this dough before, and it is kind of crumbly, but a couple of hours in the fridge worked its magic, and the pastry came out hassle free.
The filling is apple, butter, raisins, almond meal, sugar and apple cider:
It tastes pretty good - definitely worth the extra cooking time required for a normal apple filling. Once the pre-cooked tart shell has cooled, it is filled with the apple filling, then the rolled and pre-cut pastry lid is placed on top, complete with (off centre) steam vent:
Water and a light roll with the rolling pin over the top seals the lid on. I also brushed my top crust with egg wash to make sure that it browned up nicely in the oven.
After 45 minutes in the oven, you end up with this:
I forgot to turn down the heat half way through the baking time, so my crust is a little browner than it might otherwise be, but no matter - it still tasted good.
Here is a sneak peek inside:
Thanks to Jeanette for hosting us this week - she will have the recipe, or check out Dorie's book, Baking From My Home To Yours. And to see how everyone else fared with the Tourtely Apple Tart, visit the LYL section of the TWD website.