Since the egg was fully laid, a content over 1 year old appeared. In fact, if you have tested the egg yolk and the ingredients with the 3-day rule , you can give it under 1 year old.
Ingredients for Tart Dough
350 g (2.5 cups) whole wheat flour and wheat flour mixture
1/4 teaspoon salt
230 g butter
1 egg
1 teaspoon freshly squeezed lemon juice
3 tablespoons of "Cold water"
Note: Pie dough dimensions are given according to a 24-26 cm diameter round borer and for recipes with tart dough patterns on it. If you are going to bake without dough with the top open, the dimensions of the tart dough can be reduced a little.
Ingredients for the Pie
4 medium sweet apples
2 tablespoons of apricot puree
1 teaspoon cinnamon
1 tablespoon of lemon juice
Muscat (Although it doesn't exist)
Preparation (For Tart Dough)
First of all, all the ingredients you will use for the dough must be cold or even "Very cold" .
We knead the ingredients for the dough and obtain a dispersed dough. We squeeze this dough by hand, wrap it in cling, and cool it in the refrigerator for a while. (about half an hour)
We will take some of the rested dough for the top and make the rest of the tart base.
We either spread the dough we have reserved for the base on the bottom of my pyrex by hand, or open it randomly with a rolling pin (if you have difficulty in opening the pie dough out of the refrigerator, I recommend you to roll it between two baking/oiling papers) and place it in my boron.
While preparing the dough, opening it and placing it in the mold, you should work as fast as possible without letting the butter in the dough melt. (If you're not lazy, you can keep the dough in the refrigerator for 1 hour after placing it in my round pan. You will have a more crumbly dough.)
Preparation (Inside the Pie)
I do this step while the dough is resting in the refrigerator. But if you are not going to rest the dough, you can do it at the beginning.
Peel and grate the apples.
Add all the other ingredients, put them in a pan and cook for about 5-6 minutes.
Construction (Final Forming Part)
Let's spread the apple pulp on the tart dough.
Let's shape the dough we have separated from the tart dough for decoration, I prefer the classic tart shape.
Bake at 185 degrees for 40 minutes. Check, if it is not cooked, reduce the temperature to 170 and add time. Do not forget that the cooking performance of each oven is different. We must constantly monitor the furnace.
Don't forget to check out our Baby Penkeki page for delicious baby pancake recipes .
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