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Amazake Apple Tart

June 18, 2013

This classic apple tart is a joy to look at, as well as to eat.

1 large tart

Ingredients

For pie crust:

For filling:

For fruit topping:

For glaze:

Method

Pie Crust:

  1. Mix the flour, baking powder and salt, then rub in the oil.
  2. Add the malt syrup and just enough amazake to make a pliable dough.
  3. Roll it out into a thin sheet, place in an oiled flan dish and make some holes in the bottom with a fork.
  4. Bake in the oven for 20 minutes at 175 °C (gas mark 5).

Filling:

  1. Add the amazake, water, salt and agar flakes to a saucepan and bring to the boil while stirring.
  2. Lower the flame until the agar flakes have dissolved (about 5 minutes).
  3. Dissolve the kuzu in a small amount of cold water, add to the hot liquid and stir until thick.
  4. Spread this filling on the bottom of the cooked and cooled pie crust.

Fruit Topping:

  1. Cut the apples into pieces.
  2. Bring the water, concentrated apple juice and salt to the boil.
  3. Blanch the apple pieces in this liquid for 1 or 2 minutes, then remove and arrange on the filling.
  4. Scatter the washed and soaked currants on top (optional).

Glaze:

  1. Bring the malt syrup, water, salt and agar flakes to the boil whilst stirring.
  2. Lower the flame until the agar flakes have dissolved (about 5 minutes).
  3. Dissolve the kuzu in a small amount of cold water, add to the hot liquid and stir until thick.
  4. Pour this glaze over the fruit topping.




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