Italian Apple Tart with Tamagoyaki Crust
A twist on the classic Italian tart, using a crispy tamagoyaki crust and topped with caramelized apples.
Ingredients
- ●1 block Tamagoyaki
- ●1 1/2 cups All-purpose flour
- ●1/2 cup Granulated sugar
- ●1/2 cup Unsalted butter, softened
- ●3 Large apples, peeled and sliced
- ●1/2 teaspoon Cinnamon
- ●1/4 teaspoon Nutmeg
- ●1 Egg, beaten
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a food processor, pulse the tamagoyaki until it resembles coarse crumbs.
- 3
In a medium bowl, whisk together the flour, sugar, and a pinch of salt.
- 4
Add the softened butter and pulse until the mixture resembles coarse crumbs.
- 5
Press the mixture into the bottom and up the sides of a 9-inch tart pan.
- 6
Bake the crust for 20-25 minutes, or until golden brown.
- 7
In a large bowl, whisk together the sliced apples, cinnamon, and nutmeg.
- 8
Arrange the apple slices on top of the baked crust in a concentric circle pattern.
- 9
Brush the beaten egg over the apples and sprinkle with granulated sugar.
- 10
Bake the tart for an additional 25-30 minutes, or until the apples are caramelized and the crust is golden brown.
- 11
Let the tart cool for 10 minutes before serving.