Apple Tart tal-Għasel
This original Ch-EAT recipe combines the traditional Maltese honey ring with an apple tart. Simply divine!
Share this Recipe
Ingredients:
Dough:
500g Plain Flour
80g Margarine
3tbsp Sugar
1 Egg Yolk
Water to Bind (about 160ml)
Treacle Filling:
500ml Water
1can (454g) Black Treacle
50g Maltese Honey
150g Sugar
1tbsp (each) Orange, Lemon & Tangerine Peel
1tbsp Aniseeds
1tbsp Aniseed Liquor
1tbsp Mixed Spice
1tbsp Ground Cloves
3tbsp Orange Blossom Water
2tbsp Cocoa Powder
250g Semolina
Apple Filling:
2-3 Granny Smith Apples
50g Unsalted Butter
60g Brown Sugar
1tsp Ground Cinnamon
100g Apricot Jam
1tbsp Brandy or Rum
450g Apple Filling
Directions:
1. Long process but it's worth the hassle! Prepare the dough by combining all the dough ingredients adding water until a soft ball is formed. Wrap in cling film and refrigerate overnight.
2. For the treacle filling combine all the ingredients together except for the semolina. Bring to a gentle boil stirring frequently and simmer for 5 minutes. Lower the flame and gradually add the semolina stirring continuously. This step is very important because the semolina would sink to the bottom. Once you have obtained a thick mixture turn off the heat, cool down and refrigerate for 24 hours.
3. The next day open the dough and place it on a non-stick pie dish. With the help of some semolina roll the treacle filling into thick long strips and place them around the tin's edges. Fold the dough over and seal with some water. Cut the extra dough.
4. Cut slits in the treacle crust and gently pinch the center with a fork.
5. Refrigerate for 20 minutes.
6. Peel, core and thinly slice the apples.
7. Gently heat up the butter and add the apples, sugar, and cinnamon. Cook until they are slightly softened. Strain out the liquid.
8. Before you bake the crust put some pie weights or beans/rice/chickpeas in the center to avoid puffing. Bake at 200°c for 20 minutes.
9. In the meantime combine the apricot jam with the brandy or rum and microwave on high for about 1 minute.
10. Take out the pie crust off the oven and brush the jam mixture.
11. Add the apple filling and cover with the apple slices.
12. Brush some more jam mixture and bake at 200°c for another 20 - 25 minutes.
13. Enjoy!
“Taste the sweetness of the apples, you might need to add or remove some of the brown sugar.
You might have some extra dough and treacle filling. Create some mini honey rings!”
