Apple Pie and Cinnamon Spirals

Apple pies are to autumn what orange trees and falling leaves are to autumn. Although it is a sweet treat that we prepare and eat all year round, it is at this time when we crave it the most. This apple pie with cinnamon swirls is a version of the classic American “apple pie” prepared by Martha Stewart and that stole our hearts from the moment it crossed our path.

The presentation is very attractive and, although it is more laborious than the traditional one, it is worth trying to make it for a special occasion. If you buy shortcrust pastry instead of making it at home, great. However, we will tell you that you are missing out on something big. The first one is very practical because it saves some time and effort, but the result of the second one is infinitely better. We encourage you to make the recipe from start to finish as explained below. It is worth it.

De Buyer non-stick rectangular springform pan , T&G Surf wooden board , De Buyer cake serving paddle , Opinel No. 113 serrated knife and Opinel No. 115 peeler

INGREDIENTS (for 8-10 people)

For the shortcrust pastry*:

• 400 g of wheat flour
• 150 g icing sugar
• 1 pinch of salt
• 200 g of very cold butter
• 115 ml cold water

*If you are short on time or prefer a quick version of this tart, you can use store-bought shortcrust pastry.

For the filling:

• 50 g of butter at room temperature
• 75 g brown sugar
• 1 teaspoon ground cinnamon
• 3 apples (approximately 500 g)
• 1/2 lemon
• 70 g white sugar
• 10 g vanilla sugar
• 35 g of wheat flour
• A pinch of salt

PREPARATION

For the shortcrust pastry

1. Using a sharp knife and on a cutting board , cut the butter (which must be very cold) into small cubes.
2. In a deep, wide bowl , place the wheat flour, icing sugar and salt, stir and add the diced butter. Mix with your hands until you get a crumbly texture with no large lumps. This will only take a few minutes.
3. Next, add the cold water and mix again, kneading gently until all the ingredients are well integrated.
4. We divide the dough into two halves, wrap each one in plastic wrap and chill in the refrigerator for 30 minutes.

For the filling

1. Fill a deep, wide container with cold water. Squeeze the half lemon and add it.
2. Peel and core the apples. Cut each one in half and then slice them using a sharp knife or a mandolin . Dip them in the water and lemon juice mixture and set aside until ready to assemble the tart.

Mounting

1. Mix the butter for the filling with the brown sugar, ground cinnamon and a pinch of salt. You want the dough to be easy to spread. If necessary, heat the butter a little to melt it slightly.
2. Using a rolling pin, roll out one of the shortcrust pastry halves on a work surface sprinkled with a little flour. Cut the ends to make an elongated rectangle.
3. Spread the mixture over the shortcrust pastry and roll it up at the longest end, making sure it is tight. Wrap the cylinder in cling film and place it in the freezer for 15 minutes.
4. We sprinkle the work surface with flour again and roll out the other half of the shortcrust pastry with a rolling pin.
5. We cover the base and sides of a rectangular cake tin with a removable base with it. We remove the excess from the sides and store the tin in the fridge while we continue with the recipe.
6. Drain the sliced ​​apple well and mix it with the wheat flour, the two types of sugar and a pinch of salt. Remove the tart base from the fridge and fill the mould with the mixture.
7. We take the shortcrust pastry cylinder out of the freezer and cut it into half-centimeter discs (we will need 30 discs, although the exact number will depend on the mold). We place them on the apple filling, overlapping one another, until the entire surface is covered.

Baked

1. Place the mold on a baking tray, holding it carefully so that the base does not come out.
2. Place in the oven, preheated to 215º C with heat above and below, and bake for 20 minutes. After this time, lower the temperature to 180º C and bake for 30 more minutes or until the surface is golden.
3. Remove from the oven and allow to cool before unmolding, portioning and serving.

Revol character porcelain plates and De Buyer non-stick rectangular springform pan