Apple tart with marzipan

Description

Crisp thin crust dough, a layer of marzipan and a lot of the Apple filling... This recipe would not have taken place without the help of Anya (Anna_usa ), because the marzipan and amazing form for Tarta-these are all gifts from Ania. And this tart I give you, my dear and the distant friend!! I'm glad you are!!

Ingredients

Flour

100 g
Sugar

1 tsp
Salt

1 pinch
Butter

100 g
Water

1 Tbsp
Yolk egg

1 piece
Marzipan

60 g
Powdered sugar
Apple

3 piece
Butter

25 g
Brown sugar

25 g
Jam

80 g
Apple juice
Pistachios

Cooking

For the dough: mix the flour, sugar, salt. Add cold butter, cut into cubes.

Knead the dough in a food processor in the pulsating mode, and you can RUB the butter into the flour with your hands till the formation of large crumbs. I chose the second option-kneaded the dough by hand. In oil-flour crumbs, add egg yolk and 1 tablespoon cold water.

Quickly make dough. Long knead not necessary, enough to combine dry and liquid ingredients, so the dough after baking will not be hard, and will be crispy and crumbly. Wrap the dough in plastic wrap and put in refrigerator for 30 minutes.

After 30 minutes: turn on the oven to warm up t 180 degrees, the form for tarte, I smeared a drop of vegetable oil, flour is not sprinkled. Chilled roll out the dough between two sheets of baking paper as thinly as possible and thus that test would be fully covered form, form bumpers.

Remove the form with the dough in the fridge while making the filling. Thinly roll out the marzipan mass onto a lightly icing sugar covered surface.

Will trim the edges of the marzipan so that in order to get a rectangle size coincides with the bottom of the tart. Put the rolled out marzipan on the dough and again take shape in the fridge.

Apples peel and remove the seed pods. Cut apples into thin slices.

Spoon the apples over the dough and marzipan, put some melted butter and brown sugar priciples.

Bake tart 40 to 45 minutes or until tender. Readiness I determined by how reddened the apples and the dough away from the sides of the form. While tart is baking, peel and roughly chop the pistachios. Apple jam will heat to simmer, that would be the jam is liquid. If necessary, dilute the jam with Apple juice. The tart is ready remove from oven and immediately spread with hot jam and sprinkle chopped nuts.

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