Rustic Apple Tart Recipe
Ingredients
| 900 g/2lb cooking apples, peeled, quartered and cored | ||
| 15 ml/1 tbsp lemon juice | ||
| Superfine sugar | 50 Gram | |
| 40 g/1 1/2 oz/3 tbsp butter | ||
| Creme fraiche or lightly whipped cream, to serve | ||
| All purpose flour | 225 Gram (For the pastry) | |
| Salt | 1 Pinch (For the pastry) | |
| Superfine sugar | 15 Milliliter (For the pastry) | |
| 150 g/5 oz/2/3 cup butter, diced | ||
| Egg yolk | 1 (For the pastry) | |
| 30 ml/2 tbsp chilled water | ||
Directions
1. To make the pastry, sift the flour, salt and sugar into a bowl. Rub or cut in the butter until the mixture resembles fine breadcrumbs. Combine the egg and water, sprinkle over the dry ingredients and mix to a dough. Knead for a few seconds until smooth. Wrap in clear film (plastic wrap) and chill for 30 minutes.
2. Slice the apple quarters and place in a bowl. Sprinkle with the lemon juice and sugar, and toss to combine.
3. Melt the butter in a large heavy frying pan over a medium heat and add the apples. Cook, stirring frequently, for about 12 minutes until the apples are just turning golden brown. Remove the frying pan from the heat and set aside. Preheat the oven to 190°C/375°F/Gas 5.
4. On a lightly floured work surface, roll out the pastry to a 30cm/12in round and trim the edge if uneven. Carefully transfer the pastry to a baking sheet. Heap the apple slices on the pastry, leaving a 5cm/2in border all round the edge of the pastry.
5. Gather the pastry border around the apple slices, enclosing those closest to the rim and leaving the centre open. Bake the tart for 35-40 minutes until the pastry is crisp and golden brown. Serve warm, with creme fraiche or whipped cream.
2. Slice the apple quarters and place in a bowl. Sprinkle with the lemon juice and sugar, and toss to combine.
3. Melt the butter in a large heavy frying pan over a medium heat and add the apples. Cook, stirring frequently, for about 12 minutes until the apples are just turning golden brown. Remove the frying pan from the heat and set aside. Preheat the oven to 190°C/375°F/Gas 5.
4. On a lightly floured work surface, roll out the pastry to a 30cm/12in round and trim the edge if uneven. Carefully transfer the pastry to a baking sheet. Heap the apple slices on the pastry, leaving a 5cm/2in border all round the edge of the pastry.
5. Gather the pastry border around the apple slices, enclosing those closest to the rim and leaving the centre open. Bake the tart for 35-40 minutes until the pastry is crisp and golden brown. Serve warm, with creme fraiche or whipped cream.
Chef
