#Spanish apple tart recipe plus#

Using your fingers, press the edges of the top and bottom crusts together, sealing them securely. Roll out the second portion of dough into a thin sheet slightly smaller than the bottom crust. Sprinkle the apples evenly with the sugar and then brush with the apricot jam, if desired. Layer the apple slices neatly and evenly over the dough. Pierce the dough with fork tines in several places to prevent bubbles from forming. Using your fingers, press the dough over the bottom and up the sides of the pan. Using a rolling pin, roll out the larger portion into a sheet about 1/4 inch thick and slightly larger than the baking sheet or pie pan. Punch down the dough and divide into 2 pieces, one slightly larger than the other (the larger portion will form the bottom crust, and the smaller portion the top crust). Brush a 10 by 15-inch baking sheet or an 11-inch pie pan with olive oil. Place the dough in a large bowl, cover with a damp kitchen towel, and let rise at room temperature for about 1 1/2 hours, or until about doubled in size. When all the flour has been added and the dough becomes difficult to mix, turn the dough out onto a lightly floured work surface and knead until well blended and elastic but not sticky, about 10 minutes. Add the rest of the flour a little at a time, continuing to mix with the spatula. Add the yeast mixture and the butter to the bowl with the egg mixture and mix well.Īdd about half of the flour and mix with a rubber spatula or wooden spoon until completely incorporated. In a small bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy. To make the dough, in a large bowl, whisk together the egg, sugar, and salt until blended.

5 tart apples, halved, peeled, cored, and cut lengthwise into 1-inch-thick slices.

#Spanish apple tart recipe plus#

2 1/2 cups all-purpose flour, plus extra for dusting.

2 tablespoons unsalted butter, at room temperature.1/2 cup whole milk, heated to lukewarm (90º to 100✯).

Makes 1 (10 by 15-inch or 11-inch round) empanada.To simplify your shopping, I have userd wheat flour here, but if you decide to try corn flour, use the same amount. The dough for most empanadas is made with wheat flour for desert empanadas, I find that corn flour works better.