French inspired Apple Tart
I’ve always been a fan of any recipes that feature apples.
Growing up in Ireland, apple tart was the staple dessert. As I grew older and
my palate adapted to more European style sweats and baked goods, I was
fortunate enough to have been brought for tea in the Shelbourne Hotel in
Dublin, where I tried my first ever slice of French Apple Tart.
All I can say is from that day on I became a huge fan and
this fueled my passion for French Patisserie. This week I have decided to
include a recipe for my version of French Apple Tart which is less complicated
than many versions of this and something that is very time friendly, especially
if you are having friends over for a coffee morning or afternoon tea.
Serves:
4-6 (depending on how liberal you slice it)
Equipment:
9” (23cm) Pie dish or removable base quiche dish
Ingredients:
Pastry:
4oz (110g) Plain flour
Pinch of salt
2oz (50g) softened butter
Water (a little amount to help bind the pastry)
Filling:
4 large apples (Bramley) or whatever takes your fancy
4oz muscovado or any other brown sugar
1 heaped tsp. powdered cinnamon
Custard:
1 large egg
200ml of single cream
Method:
The first thing you need to do is to make the pastry. Into a
large mixing bowl sift the 4oz of flour. Get the 2oz of softened butter left
out at room temperature for a while) and cut it up into smallish squares. Add
the pinch of salt to the flour and then add the squares of butter.
Next start to break the butter up with the tips of your
fingers and mix with the flour, the object of this is to mix all the butter
into the flour until you are left with what looks like breadcrumbs in your
mixing bowl. Slowly start to add the water to the mixture, little by little and
slowly mix with a wooden spoon (this is a tip of mine as I hate when the
mixture sticks to my hands, and also you end up losing have of the mixture that
way). The idea is to have the mixture come together into a soft workable ball
of dough. When this has been achieved
remove the dough from the bowl and wrap in cling film, chill in the fridge for
about 20mins.
The next step is to prepare the apples. Wash them well (I to
use apples that have their skins left on). Next cut the apples in half and
remove the cores. Place the apples flat side down and start slicing, thin
slices are best. When you have completed
this will all apples you can add them to a bowl of water, as to stop them
turning brown and set them aside.
When the 20 minutes is up, remove the pastry from fridge and
onto a slightly floured surface start to roll out. You want the pastry to be
quiet thin as it makes the tart more delicate. Once you have rolled it out
start to line your tin with the pastry. Cut off any excess pastry and pierce
the base of the tart a few times with a fork. Into a pre-heated oven (180C)
place the lined tin (one shelf below centre, as Fanny Cradock would say) and
blind bake for about 8-10. When the 10 minutes are up take the dish out and let
it cool for a while.
Once cooled, start to line the tin with the apples. I
start from the outside and work my way into the centre in a floral design. Once
this is completed sprinkle over the brown sugar and cinnamon. In a bowl beat
together the cream and the egg and pour over the top of the mixture.
Place in the over which was previously pre-heated at 180c
and cook for about 30-35 minutes until the top has gone a lovely golden brown.
Take out and leave to cool.
Enjoy!
