French degree pastry apple pie
Shiny apple pie like in a Frenc baker's shop
Servings: 6 personnes
Calories: 412kcal
Equipment
- 1 baking tray
- 1 sheet of silpat or baking paper
- 1 22 cm pie circle
Ingredients
Pâte brisée
- 200 g of flour
- 100 g of butter
- 4 g of salt
- 1 egg yolk
- 70 g of water
Garniture
- 7 apples
- 60 g of sugar
- QS cinnamon
Instructions
Pâte brisée
- Mix the flour and salt. Add the butter and mix well to create a sand-like consistency.200 g of flour, 4 g of salt, 100 g of butter
- Add the egg yolk and mix well, then add the water little by little. The dough should not be overworked.1 egg yolk, 70 g of water
- Form a 2 cm thick cake, wrap it in plastic wrap and put it in the fridge for at least 20 minutes.
Compote
- Peel the apples carefully. Set aside 4 apples for the garnish.7 apples
- Cut the remaining 3 apples into large pieces and put them over a low heat in a thick-bottomed saucepan with the sugar, cinnamon and a little water.60 g of sugar, QS cinnamon
- Keep an eye on the compote throughout the preparation. When the apples have melted and you can mash them with a spatula, you can remove the pan from the heat and leave to cool.
Casting the pie
- Take the dough out and let it come to temperature for about 10 minutes.
- Spread it out to a thickness of 2 mm and place it in a pie circle.
- Tickle the edges and chill for a few minutes.
Cutting apples
- Take the remaining 4 apples, cut them in half and then into thin strips. Sort them roughly according to their size.
Montage
- Remove the tart from the fridge and spread the compote on the bottom. Arrange the apple slices starting from the outside. This step is quite long and can take 15-20 minutes.
- Sprinkle with sugar and arrange slices of butter.
- Bake for at least 1 hour at 170°C.
Nutrition
Calories: 412kcal