Tarte Aux Pommes

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.