French Apple Tart N5 HPC.

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Presentation transcript:

French Apple Tart N5 HPC

Learning intentions To consolidate the pastry making process To demonstrate examples of thinly slicing

Recipe 100g Plain flour 25g sugar 50g margarine Pinch cinnamon (optional) Cold Water to mix ½ cooking apple – cut into very thin slices 15ml soft brown sugar cubes of margarine Set oven 180c/gas 6 Carefully weigh flour and sugar into large bowl (and cinnamon if using). Mix well Add margarine and rub in until fine breadcrumbs are formed Add cold water gradually to breadcrumb mixture until a soft dough is formed Roll into a square and place onto a greased baking tray Form an edge on your tart as shown Peel core and slice apple very thinly Arrange apples around pastry in a fan shape Sprinkle over brown sugar and dot butter over apples Bake for 15-20 minutes until golden and bubbling Dust with icing sugar Tidy up and turn oven off Check units/drawers

Success Criteria – Peer Discussion What signs can you see when your margarine is nearly rubbed in? How can you tell that enough liquid has been added to your dough? Why do you think finely slicing the apples was important in this recipe? Were yours thin enough?