Apple Pastry – Pareve version

👨‍🍳 Method

For the Tart shell

1. 1
   Whip the soft butter with the powdered sugar, for the cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
2. 2
   Add the eggs, mixing.
3. 3
   Add the flour and baking powder and knead into a dough.
4. 4
   Roll out ⅔ of the dough and line a 26 cm round pan with it, sides included.

   ⚙ Rolling Out DoughRolling pinTart / pie pan

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.

To assemble

1. 5
   In a bowl, mix the apples, sugar, lemon juice and cinnamon.

   Bowl
2. 6
   Fill the shell with the filling and level it.
3. 7
   Roll out the remaining dough into a round the size of the pan. Cover the filling, pinch the edges to seal and prick a few steam holes with a fork.

   ⚙ Rolling Out DoughRolling pin

   💡The holes in the lid let the steam escape: that way the lid doesn't puff up and the filling doesn't bubble out at the edges.
4. 8
   Bake in an oven preheated to 180°C (355°F) 40–45 minutes, until the crust is golden and the filling bubbles.

   ⚙ BakingOvenTart / pie pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5. 9
   Sift the powdered sugar on top.

   Fine sieve