Luxembourgian Apple Tart

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4-5 medium-sized apples, peeled, cored, and thinly sliced 4-5 medium-sized apples, peeled, cored, and thinly sliced
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 3g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Transfer the dough to the pan and press it gently into the bottom and sides.
5. 5.
   In a bowl, combine the sliced apples, brown sugar, cinnamon, and lemon juice. Toss until the apples are evenly coated.
6. 6.
   Arrange the apple slices in a circular pattern over the pastry crust, slightly overlapping each other.
7. 7.
   Brush the beaten egg over the edges of the crust for a golden finish.
8. 8.
   Bake the tart in the preheated oven for 40-45 minutes, or until the apples are tender and the crust is golden brown.
9. 9.
   Allow the tart to cool slightly before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Butter — Make sure the butter is cold and cubed to achieve a flaky pastry crust.

Tips & Tricks

• For an extra touch of flavor, sprinkle some slivered almonds on top of the tart before baking.
• Serve the tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful combination of flavors and textures.
• If you prefer a sweeter tart, you can increase the amount of sugar in the apple filling according to your taste.
• Make sure to let the tart cool slightly before slicing to allow the flavors to meld together.

Serving advice

Serve the Luxembourgian Apple Tart warm or at room temperature. It can be enjoyed on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Presentation advice

To enhance the presentation, dust the top of the tart with a sprinkle of powdered sugar just before serving. This adds a touch of elegance and contrasts beautifully with the golden crust.