Classic French Apple Tart
Looking for a show stopper dessert for a dinner party or a delicious dessert? If you have the time, it's well worth making a french apple tart, a classic shop-window patisserie.
Ingredients:
For the pastry
- 125 grams of cold butter, cubed
- 200 grams of plain flour plus extra for dusting
- 1 tablespoon golden caster sugar
- 1 medium egg, beaten
For the filling and topping
- 1 3/4 kg apples of you choice, about 12 pieces
- 50 grams golden caster sugar
- 1 tablespoon cognac or brandy
- 25 grams butter, melted
- icing sugar to serve (optional)
Method:
For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 minutes.
Roll out the pie dough to 1/4-inch thickness on a light floured surface. Transfer to tart pan, pressing into edges of the pan. Trim the excess. Place in the freezer while preparing the apples.
Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
Turn the oven up to 180 degrees Celcius to 190 degree Celcius fan/gas 8.
Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.
Comments
Post a Comment