Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 375grams sweet shortcrust pastry
- 50grams unsalted butter
- 750grams cooking apples, peeled, cored, and chopped
- 125grams caster sugar
- 1/2 lemon, finely grated zest and juice
- 2tablespoons brandy
- 2 dessert apples
- 2tablespoons apricot jam, sieved, for glazing
- 1tablespoons plain flour, for dusting
Description
This French classic uses both cooking apples that stew down to a purée and dessert apples that keep their shape.
Method
Step 1 of 7
Roll the pastry out on a floured surface to 3mm thick and use it to line a 23cm loose-bottomed tart tin, leaving an overlap of at least 2cm. Prick with a fork. Chill for 30 minutes.
Step 2 of 7
Preheat the oven to 200°C. Line the pastry case with baking parchment and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 minutes until golden.
Step 3 of 7
Meanwhile, melt the butter in a saucepan and add the cooking apples. Cover and cook over a low heat, stirring occasionally, for 15 minutes, or until soft and mushy.
Step 4 of 7
Push the cooked apple through a nylon sieve to make a smooth purée, then return it to the saucepan. Reserve 1 tbsp of caster sugar and add the rest to the apple purée. Stir in the lemon zest and Calvados or brandy. Return it to the heat and simmer, stirring, until it thickens.
Step 5 of 7
Spoon the purée into the pastry case. Peel, core, and thinly slice the dessert apples, and arrange in concentric circles on top of the purée. Brush with the lemon juice and sprinkle with the reserved caster sugar.
Step 6 of 7
Bake for 30-35 minutes, or until the apple slices have softened and are turning golden. Use a small, sharp knife to trim the excess pastry for a neat edge.
Step 7 of 7
Warm the apricot jam and brush it over the top. Cut into slices and serve.
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