Matcha Tea Apple Tart

  1. Sift together the quinoa and 0 flour.
  2. Put the combined flour in a very large pan, and place it all on low heat, stirring occasionally with a wooden spoon.
  3. When flour starts to become very hot, stir more often. Be very careful to not let it get too hot which will give the flour a very acrid smell. Let roast just until the flour takes on a golden color and a heavenly scent, then remove from heat, pour into a glass bowl and let cool to room temperature WITHOUT COVER.
  4. Once cool, add the flour, powdered sugar, Matcha powder and cold butter pieces.
  5. With your fingertips work the dough trying to mix the ingredients.
  6. At this point add the egg yolks and a tablespoon of milk (if you see that the crust needs it) and mix quickly.
  7. Once mixed well, and you are able to create a ball, wrap in plastic wrap and refrigerate for at least two hours (ideally, you would do this the day before)
  8. Remove the dough from the refrigeratore and let it rest.
  9. Roll the dough, and lay into a tart mold greased and floured or lined with parchment paper.
  10. Pierce the dough a few times with the tines of a fork.
  11. Add finely chopped hazelnuts to the mixer with the sugar. Add the egg whites and honey.nour the mixture into the pastry shell.
  12. Peel the apples, remove the core and cut into thin slices. Place them on the hazelnut mixture and glaze them with another teaspoon of melted honey with one teaspoon of hot water.
  13. Add a few dried blueberries on top of the cake and bake at 180 degrees for about 45 minutes.

quinoa flour, flour, butter, powdered sugar, teas powdered, egg yolks, water, golden delicious, blueberries, honey, hazelnuts, sugar, egg whites, blueberries

Taken from www.yummly.com/recipe/Matcha-Tea-Apple-Tart-632326 (may not work)

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