French Apple Tart
Inspired by our recent trip to beautiful La Clusaz with friends and family. This is made with a sweet short crust pastry if you need to save time you can always buy the pastry. I serve this with rum & raisin ice cream. Simply delicious.
INGREDIENTS
90g butter
1.5kg cooking apples, quartered, cored, and cut into chunks
3 tbsp water
6 tbsp apricot jam
125g caster sugar
Grated zest of 1 large lemon
375g eating apples, quartered, cored, peeled, and thinly sliced
Juice of 1 lemon
1 tbsp caster sugar
6 tbsp apricot jam
For
the pastry
250g plain flour
125g chilled butter, cubed
125g caster sugar
4 egg yolks
250g plain flour
125g chilled butter, cubed
125g caster sugar
4 egg yolks
Method
Make the pastry: put the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then the egg yolks and a little cold water to make a soft dough. Roll out the pastry on a lightly floured surface and use to line the flan tin. Chill in the refrigerator for 30 minutes.
Melt the butter in a large saucepan, and add the cooking apples and water. Cover and cook very gently for 20–25 minutes until the apples are soft.
Rub the apples through a nylon sieve into a clean pan. Add the jam, sugar, and lemon zest. Cook over a high heat for 15–20 minutes, stirring constantly, until all the liquid has evaporated and the apple purée is thick. Leave to cool.
Bake the pastry case blind in a preheated oven at 190°C/gas mark 5 for 10–15 minutes. Remove the beans and foil and bake for another 5 minutes. Leave to cool.
Spoon the purée into the case. Arrange the apple slices on top, brush with lemon juice, and sprinkle with caster sugar. Bake for another 30–35 minutes until the apples are tender and their edges browned.
Heat the jam, work through a sieve, then brush over the apples. Serve warm or cold.
Make the pastry: put the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then the egg yolks and a little cold water to make a soft dough. Roll out the pastry on a lightly floured surface and use to line the flan tin. Chill in the refrigerator for 30 minutes.
Melt the butter in a large saucepan, and add the cooking apples and water. Cover and cook very gently for 20–25 minutes until the apples are soft.
Rub the apples through a nylon sieve into a clean pan. Add the jam, sugar, and lemon zest. Cook over a high heat for 15–20 minutes, stirring constantly, until all the liquid has evaporated and the apple purée is thick. Leave to cool.
Bake the pastry case blind in a preheated oven at 190°C/gas mark 5 for 10–15 minutes. Remove the beans and foil and bake for another 5 minutes. Leave to cool.
Spoon the purée into the case. Arrange the apple slices on top, brush with lemon juice, and sprinkle with caster sugar. Bake for another 30–35 minutes until the apples are tender and their edges browned.
Heat the jam, work through a sieve, then brush over the apples. Serve warm or cold.
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