Betty Bossi Veggie Sheet Slicer Instrucciones Y Recetas página 17

Preparation: approx. 45 min. | Refrigeration: approx. 1 hour | Baking: approx. 40 min.
1 ² ⁄ ₃ cup All-purpose flour
¹ ⁄ ₃ cup Almond meal
¹ ⁄ ₃ cup Sugar
2 Pinches of salt
4 oz Butter, cold, cut into small pieces
1 Lemon, zest and 2 tbsp juice
1 Egg
1 oz Butter, melted
4 Apples (approx. 5 oz each)
2 tbsp Sugar
1. Mix the flour, almond meal, sugar and salt
in a bowl. Add the butter pieces, and com-
bine with a fork until mixture resembles
coarse crumbs. Add the lemon zest and
egg, mix quickly into a soft dough, do
not knead. Flatten the dough, cover, and
refrigerate for about 1 hour.
Apple tart
2. Preheat the oven to 375°F.
3. Roll out the dough on a slightly floured
surface, to approx. 1/8 inch thickness
(15 inch x 12 inch). Place on a sheet pan
lined with parchment paper. Dock the
dough with a fork.
4. Cut the unpeeled apples into sheets using
the Veggie Sheet Slicer. Combine them
carefully with the lemon juice, and evenly
distribute them over the dough. Brush the
apples with the butter, and sprinkle with
sugar.
5. Baking: approx. 40 min. on the lower
rack of the oven. Remove the tart and cool
slightly. Transfer to a non-stick cooling rack
and cool completely.
Serve with: Whipped cream, vanilla ice cream.
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