Canterbury Apple Tart
Apple Tart can be traced back to 14th century England. The first recorded recipe was written by Canterbury Tales author Geoffrey Chaucer in 1381.
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Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Grater
- Kitchen scale
- Peeler
- Oven
- Refrigerator
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Parchment paper
- Spoon
Ingredients
- 225g plain flour
- ½ cup icing sugar
- 125g butter, chilled and cut into cubes
- 2 egg yolks
- 2 dessert apples, peeled and thinly sliced
- 25g raw sugar
- vanilla-bean ice-cream, to serve
- 4 eggs
- 200g caster sugar
- zest, finely grated, and juice of 2 lemons
- 100g butter, melted
- 2 large Granny Smith apples, peeled
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