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.