烘焙
由 CookWhatHK0 次收藏
蘋果肉桂酥皮撻以白蘭地煮成的蘋果泥拌肉桂粉鋪入酥皮，再排上蘋果薄片，焗至金黃酥脆。
兩個蘋果切塊放入平底鍋，加入白蘭地同兩湯匙黃砂糖，煮約10分鐘。
Dice two of the apples into cubes and placing them into a skillet. Add the brandy and two tablespoons of brown sugar, then cook this mixture for about 10 minutes.
用手持攪拌機將混合物打勻。加入肉桂粉拌勻，待涼。
Use an immersion blender to well blend the mixture. Stir in the cinnamon until it's evenly combined, then set it aside to cool completely.
剩餘蘋果切薄片，焗爐預熱至220°C。將酥皮放入撻模，底部用叉子刺孔，倒入蘋果泥。
While the mixture cools, thinly slice the remaining apples. Preheat your oven to 430°F (220°C). Carefully place the pie crust into a tart pan, then gently prick the bottom of the crust with a fork. Pour the cooled, blended apple mixture into the made crust.
均勻鋪開蘋果泥，用蘋果薄片裝飾。灑上剩餘黃砂糖，焗35至40分鐘。
Evenly spread the apple mixture across the crust, then arrange the thinly sliced apple pieces decoratively on top. Sprinkle the remaining brown sugar over the tart before baking it for 35 to 40 minutes.
撻焗至金黃熟透後取出，完全放涼，篩上糖霜即可上桌。
Once the tart is well golden and cooked through, take it out of the oven and let it cool down completely. Just before serving, dust it with powdered sugar and enjoy immediately.
