Tarta cu mere / Apple tart

Nimic nu se compara cu o traditionala tarta cu mere dulci-acrisoare de la tara, scortisoara din belsug, fructe uscate inmuiate in rom, aluat fraged crocant… O bunatate! :) Puteti folosi si aluat din comert, pentru o varianta mai rapida si mai „lenesa” :))

Aluat:

• 400g faina
• 200g unt
• 100ml apa rece
• 2 lg zahar brun nerafinat*

Umplutura:

• 1 kg mere rase
• 150g zahar brun nerafinat* (dupa gust si preferinte)
• 100g stafide si merisoare uscate
• 2 lg rom (optional)
• 2-3 lgt scortisoara pudra
• 1/2 lgt cardamom pudra
• 1 galbenus + 1 lg zahar brun pt topping

Amestecam cu degetele untul rece taiat cubulete si faina pana obtinem o textura nisipoasa, adaugam apoi apa rece, zaharul si un praf de sare. Framantam aluatul bine, intindem 2/3 din el cu facaletul si punem foaia obtinuta intr-o tava de tarta (diametru 28cm) unsa cu putin unt si tapetata cu hartie de copt.

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Calim merele rase intr-o tigaie cu zaharul, condimentele si fructele uscate inmuiate in prealabil o ora in rom. Punem umplutura peste aluat, fasii din coca ramasa deasupra, ungem cu ou aluatul si presaram zahar brun deasupra.

Introducem tarta in cuptorul preincalzit la 180 de grade pentru aprox 40 de minute sau pana se rumeneste putin pe margini. Pofta mare!

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*Baby friendly: omiteti zaharul din aluat iar la umplutura folositi, optional, putin sirop de artar sau miere, avand in vedere faptul ca mierea se ofera copiilor numai dupa varsta de 1 an, cu masura.

ENGLISH VERSION

There’s nothing like a traditional sweet&sour apple tart, spiced up with cinnamon and rum re hydrated dried fruit, mmm… You can buy the pie dough, for a lazy version :))

Crust:

• 400 g flour
• 200 g butter
• 100 ml cold water
• 2 tbsp brown sugar

Filling:

• 1 kg grated apples
• 150 g brown sugar (to taste)
• 100 g raisins and dried cranberries
• 2 tbsp rum (optional)
• 2-3 tsp cinnamon
• 1/2 tsp powdered cardamon
• 1 egg yolk + 1 tbsp brown sugar for the topping

Using your hands, mix the flour and cold butter cut into cubes until obtaining a sand-like crumbly texture, then add the water, sugar and a pinch of salt. Knead well the dough, then roll 2/3 of it on a floured surface. Line a tart dish (28 cm diameter) that’s been greased with butter and lined with baking paper with the pastry sheet you obtain.

Saute the grated apples in a pan with the sugar, spices and dried fruits that we previously soaked in rum. Put the filling in the pastry crust and arrange stripes of the remaining dough (1/3) on top. Spread the egg yolk on the pastry grills and sprinkle brown sugar all over the pie. Bake in the preheated oven for abut 40 min at 180C or until it turns golden crispy on the edges. Enjoy!