Bake the tart at 225☌ (437☏) for 15 minutes, then lower the temperature to 175☌ (350☏) and bake an additional 30-32 minutes or until crust is golden.Remove the tart from the freeezer, brush the crust with egg wash and sprinkle crust and fruit with the cardamom sugar. Put the tart in the freezer for 15 minutes. Fold the overhang of the dough over the filling and use a little bit of water to stick any shapes or decoratives cut-outs to the crust.Place the slices on top of the frangipane filling. Peel the apples and slice them thinly, removing the seeds.Place in fridge while you prepare the topping.
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