Tag: Apple Tart

Apple Tart – French Style

  • 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