Ingredients
Makes: 1 (25cm) apple tart
- Pastry
- 170g (6 oz) plain flour
- 1 pinch salt
- 75g (3 oz) butter at room temperature
- 40g (1 1/2 oz) caster sugar
- 1 egg yolk
- Filling
- 8 crisp eating apples
- juice of 1 lemon
- 2 tablespoons water
- 50g (2 oz) caster sugar
- 15g (1/2 oz) butter
- 225g (8 oz) apricot jam
Method
Prep:45min ›
Cook:30min ›
Extra time:30min chilling ›
Ready in:1hr45min
- Combine flour and salt. Work in butter, then add the sugar and egg yolk. Add 2 tablespoons cold water if needed and work into a dough. Wrap in cling film and chill for 30 minutes.
- Preheat oven to 200 C / Gas 6.
- Peel, core and chop 6 apples. Place in a pan, add 1/2 of the lemon juice and 2 tablespoons water, cover and cook for 15 to 20 minutes, stirring occasionally until tender. Add 1/2 of the sugar and all of the butter and stir into a pulp.
- Roll out pastry, and use it to line a 25cm (10 in) loose bottomed flan tin. Prick the pastry and top with a sheet of baking parchment, fill with a couple of handfuls of dried beans or rice and bake blind in the preheated oven for 10 minutes. Remove rice and parchment, and return to oven for another 5 minutes.
- Reduce oven temperature to 180 C / Gas 4. Peel, core and slice 2 apples, toss in remaining lemon juice and sugar. Spread apple puree over pastry, place slices of apple on top.
- Bake for 30 minutes. Cool slightly, brush with warmed sieved jam.
For the pastry:
For the tart filling:
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Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
0
I tweaked the filling by adding a touch of brandy to the puree, and cooked it off for a bit longer than it stated, but I followed the pastry to the letter and it was absolutely perfect, good and crisp, not too sweet. I thought there would be too much puree, but it was correct, just be prepared to be bored of cutting apples 🤣 - 02 May 2018