Baking is an art. I am addicted to it. If I haven’t done at least one baking for a day I am not happy. One Sunday morning I thought of doing this recipe as I got many requests too. This tart was hit. The most important thing when you do a pie or a tart is to do a very thin and light crust. If the crust is heavy and floury you loose the taste of the filling. This crust is so light and thin so you can enjoy this savoury tart to the end.
The other thing that you need to remember when doing a tart or a pie crust is leaving in fridge to rest. If you are living in a warmer climate make sure to leave the tart at least 30 minutes to rest in fridge. It was winter and I did it at once.
The filling for this always can change according to your taste. Swiss chard, rappa, silver beet, beet root leaves or even kale are some of the leaves you can use instead of spinach.
- 310g Bread flour
- 130ml water
- 80g Sugar
- 5g Instant dry yeast
- 2g Salt
- 1 Egg
- 30g Butter
- 2 Granny Smith Apples
- 30ml Water
- 30g Butter
- 30g Sugar
- 1 Lemon Squeezed
- 15g Corn Flour
- 1 Tsp Cinnamon powder
- Peel the apples and cut in to cubes. Then mix all the ingredients together and bring to a dry consistency. Leave to cool down.
- Add flour, butter,sugar,egg,salt and yeast in to a mixing bowl and mix well.
- Next add water and butter and mix about 20 min.
- Leave the prepared dough in a greased bowl and leave in a warm place until double in size.
- When the dough is ready add flour on to the bench and knead the dough until not sticky.
- Then roll to a rectangular shape.
- Then cut the dough as directed in the video.
- Put the prepared apples in the middle and cover as in the video and leave in a warm place until double in size.
- When ready brush the tops with egg and bake on 180c about 20-30 min or until golden brown on top.
- Cool on a wire rack or eat hot.