- This recipe is based on one in a new (to me) Polish book about pastries & cakes.
- It is however rather like some French tarts.
- I have changed it around quite a bit.
- The shortcrust pastry used is different from my own in that a whole egg is used rather than just yolks.
- Having the egg white in the pastry makes the dough much harder and stronger and easier to work with.
- But it is not as “short” or crumbly.
INGREDIENTS – Pastry
- 250g plain flour
- 1 egg – beaten
- 125g butter – softened
- 1 tablespoon granulated sugar
- Water
- Pinch of salt
INGREDIENTS – filling
- 3 – 4 eating apples depends on the size
- Juice of 1 lemon
- 2 tablespoons of granulated sugar
- *
- 150ml soured cream
- 2 egg yolks
- 2 tablespoons of granulated sugar
- *
- Melted butter for greasing the tart tin.
METHOD
- Rub the butter into the flour till it is like breadcrumbs.
- Mix in the salt and sugar.
- Start to add the egg yolk and then the water as needed.
- Make into a ball – leave in a cool place for 30 minutes.
- *
- Pre-heat the oven to GM5 – 190°C.
- Brush the melted butter over the base and side of a 20 cm loose bottomed tart tin.
- *
- Peel and core the apples and cut them into quarters or eighths – depending on the size of the apples.
- Pour the lemon juice over them.
- *
- Roll out the pastry and line the base and sides of the tart tin.
- Prick the pastry all over with a fork.
- Place the apples in a neat pattern on the pastry.
- Sprinkle 2 tablespoons of sugar over the apples.
- Bake for around 20 -30 minutes.
- *
- Meanwhile whisk 2 yolks and 2 tablespoons of sugar until creamy.
- Mix in the soured cream.
- *
- Take the tart out of the oven and pour the egg mixture over it.
- Put back in the oven and bake until the “custard” sets – could be 20 to 30 minutes.
- Cool the tart on a wire cooling rack.
- *
- Royal Grafton Woodside tea plate
What a delicious looking tart!
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