Recipe - French Apple Tart

From Harvest to Plate - Sun 6 Oct 2019

Contributed by Jess York

Ingredients:

about a dozen apples
short crust pastry (either buy ready-made or rub half the weight of butter into ½ lb flour)
brown sugar
butter
cinnamon
a lemon

Method:

• Grease as large a flan tin as you can find.
• Line the flan dish with the pastry.
• Prick the pastry with a fork, lay down baking paper on it and weigh the paper down with dried beans.
• Cook blind in a hot oven for 10 minutes.
• In the meantime stew 6 or 8 apples, peeled and cut up, with brown sugar, a little butter, cinnamon and lemon juice & zest.
• Whizz these up to make a purée and add some crème fraiche (optional).
• Cover the cooked pastry base with the purée, then peel and finely slice more apples to arrange overlapping all around the the tart.
• Cook for 25 minutes in oven at 200C or equivalent.
• Glaze with melted apricot jam to give a smart finish.