Apple Cinnamon Tart

Food of Gods

When there are no rules to follow in the kitchen and instinct takes over instead, one experiences a new discovery every time. The amusing story of the Tatin sisters is a perfect example of how such discoveries are at the heart of extraordinary dishes. This non-caramelised apple tart recipe is unlike the French Classic Tarte Tatin. We let our Kandy Heirloom Cinnamon & the apples do the wonders instead - A no sugar recipe!

2 cups All Purpose Flour
1/2 cup Whole-wheat Flour
1 tsp Salt
4 tbsp Unsalted Butter
2 Kandy Heirloom Cinnamon quills - Add To Cart
1 cup Ice-cold Water
4 Granny Smith Apples

Slice the apples in the desired thickness and keep it aside.
To prepare the dough, sift the all-purpose and the whole wheat flour in a mixing bowl, add salt and mix the dry ingredients together. Then add the butter and mix the dough until crumbly. Add ice-cold water gradually as you knead the dough together.
While you pre-heat the oven, roll the dough and spread on to the tart tin (12-inch tin used here). Fit the dough around the tin, press the sides gently and cut out the extras on the top. Place the sliced apples and layer them in a circular form (or in any form as you please).
Take 2 Cinnamon quill, break into small pieces and grind it in a spice mill or in a grinder. Sprinkle the freshly powdered cinnamon on the tart.
Put it in the oven at 250°C and bake for 40 mins.
Let it cool & slice it as you please!

We personally love to pair a warm slice of tart with a scoop of ice-cream or crème fraîche. Bon Appétit!