Apple and Swiss AOP Gruyère tart
Difficulty level: easy
Servings 6 people
Ingredients
For the dough
- 300 g flour all purpose
- 1 c. tbsp sugar crystal
- ½ c. coffee salt
- 100 g from Gruyere Grated Swiss AOP
- 80 g butter cold
- 3 c. tbsp water cold
For the apple filling
- 1.8 kg apples
- 160 g sugar crystal
- ½ c. coffee cinnamon ground
- ¼ c. coffee cardamom ground
- ¼ c. coffee cloves ground
- 2 c. tbsp starch potato
Instructions
Pie dough
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Mix all dry ingredients in a bowl.
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Add the cold butter in small pieces and mix with your fingertips until you obtain a crumbly texture.
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Add cold water little by little until the dough comes together and forms a ball. Be careful not to overmix.
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Form the dough into two disks and wrap in plastic wrap. Refrigerate for at least one hour.
Apple filling
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Peel, core and cut the apples into slices.
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Mix the apples with the sugar, spices and starch in a bowl.
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Preheat the oven to 190°C. Butter a tart pan.
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On a lightly floured surface, roll out each disk of dough to the size of the pie pan.
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Place one of the tart shells in the mold, then pour the apple filling on top. Cover with the other disk of rolled out dough. Using fingers, pinch dough around edge to seal top and bottom crusts.
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Using a knife, make a few slits in the dough to allow steam to escape. Brush the crust with egg white, then sprinkle with sugar.
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Bake the apple pie for approximately 45 minutes.
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Let cool almost completely before serving. Serve with vanilla ice cream.
© Swiss Cheeses
