Homemade Apple Tea Tart Recipe
Homemade Apple Tea Tart Recipe – A delicious fusion of tender apples, aromatic tea, and a buttery, flaky crust. This unique apple tart is infused with tea leaves, adding depth of flavor to the sweet, citrusy filling. Perfect for dessert, afternoon tea, or special occasions!
Homemade Apple Tea Tart Recipe. This recipe brings a unique twist to the classic apple tart by infusing the filling with tea leaves, enhancing the fruit’s natural sweetness with subtle, earthy undertones. The rich, golden-brown pastry encases a luscious apple filling, perfectly balanced with a touch of lemon for brightness and a hint of sweetness. Ideal for tea lovers and dessert enthusiasts alike, this tart is perfect for afternoon tea, special occasions, or simply as a comforting homemade treat. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible experience.
Ingredients
- 100g bread flour
- 100g cake flour
- 10g granulated sugar
- 2g salt
- 165g unsalted butter, chilled
- 75ml cold water
- 400g apples (approximately 3 small apples)
- 40g granulated sugar
- 1 tbsp lemon juice
- 4g tea leaves
- Sponge cake crumbs (or crushed cookies, if unavailable)
- 1 egg yolk
- 1 tsp milk
Nutritional Information
- Calories: 320
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 15g
- Sodium: 120mg
- Cholesterol: 50mg
Directions
1. Step
In a bowl, combine bread flour, cake flour, granulated sugar, and salt. Add the chilled unsalted butter and mix until the texture becomes crumbly. Gradually add the cold water, mixing until a dough forms. Place the dough in a plastic bag and refrigerate until firm.
2. Step
Peel, core, and chop the apples. In a pan, cook the apples with granulated sugar and lemon juice over medium heat. Once softened, add the tea leaves and sponge cake crumbs (or crushed cookies) and mix well. Transfer the mixture to a bowl and let it cool.
3. Step
Preheat the oven to 200°C (392°F). Roll out half of the chilled dough into a thin layer. Cut into long strips for the lattice topping. Use the remaining dough to line a 15×4cm tart pan. Spread the apple mixture evenly over the dough. Arrange the dough strips in a lattice pattern over the filling. In a small bowl, mix the egg yolk and milk. Brush the lattice with the mixture. Bake for 40-45 minutes until golden brown.
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