Each Saturday my eldest, La Belle Fille, and I like to bake; the youngest, at one, is too young to join in the fun just yet). This week we made a French classic, this apple tart. Here’s how you can make it too.
Ingredients and Method
For the pastry;
175g (6 oz) plain flour, 75g (3 oz) diced butter, 1 large egg yolk, water if I asked Siri if necessary.
For the filling;
600g (2lb) cooking apples, 50g (2oz) butter, 2 tablespoons of water, 3 tablespoons of lime marmalade, 50g (20z) caster sugar, 1/2 tsp lemon juice, 225g (8 oz) eating apples, 1-2 tbsp lemon juice, 1 teaspoon caster sugar for sprinkling.
- For th pastry measure the flour into a large bowl, add the butter and rub with your fingertips until the mixture looks like breadcrumbs. Add the egg yolk and stir it into the mixture with a round blade knife. Bring the mixture to a dough with you hands, adding water if necessary, wrap in cling film and put in the fridge for abut 30 minutes.
- Pre-heat the oven to 200C/ Fan 180C/ Gas 6.
- Peel and cut the cooking apples into small pieces, removing their cores at the same time. Melt the butter in a pan and add the water and apples. Cover and simmer for 10-15 minutes until the apples are soft and mushy. Put them through a drive into another pan to ensure their a fine purée and add the marmalade, and sugar.
- Cook the mixture over a high heat for 10-15 minutes, stirring continuously, until the mixture is thick. Set aside to cool.
- Roll out the pastry and line a 20cm (8in) loose bottomed pie tin that has been greased with the pastry and trim it. Pinch round the edges to give it some pattern. Prick the pastry base, line it and cover it with baking beans before blind baking for 10-15mins. Then remove the beans and paper and bake for a further 5 mins until the pastry base is dried out. Take the pie dish out of the oven but don’t turn it off.
- Spoon the purée into the pie dish and smooth it out. Peel and quarter the eating apples and the slice them thinly. Arrange them in a pattern on top of the pie, brush with the, lemon juice and then sprinkle the sugar over the top. Put it back in the oven for a further 25 mins or until the pastry edges are lightly browned.
I like to to serve this warm with double cream. Delicious!