Preparation time is 45minutes
Cook time is 50minutes
Total time is 1hours 35minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
For the filling
- 125grams unsalted butter
- 200grams caster sugar
- 14-16 apples, approx 2.4kg in total
- 1 lemon
- 175grams plain flour
- 2 egg yolks
- 1 1/2tablespoons caster sugar
- 1 pinch salt
- 75grams unsalted butter, softened
- 1tablespoons crème fraîche, to serve
Description
This tart is named after two French sisters, who earned a living by baking their father’s favourite apple tart.
Method
Step 1 of 4
For the pastry, sift the flour into a food processor fitted with a dough hook and add all the other ingredients with 1 tbsp of water. Work the ingredients together until they form a ball. Wrap in cling film, and chill for 30 minutes until firm.
Step 2 of 4
For the filling, melt the butter in a 23-25 cm ovenproof pan. Stir in the sugar .Cook over a medium heat, stirring now and again, until caramelized to deep golden. Let it cool to tepid.
Step 3 of 4
Meanwhile, peel, halve, and core the apples. Cut the lemon in half, and rub the apples all over with it, to prevent discolouration. Add the apples, cut-sides down, to the caramel pan. Cook over a high heat for 15-25 minutes. Turn once.
Step 4 of 4
Remove from the heat. Cool for 15 minutes. Preheat the oven to 190°C . Roll out the pastry on a floured surface to a round, 2.5cm larger than the pan. Tuck the edges of the pastry around the apples. Bake for 20-25 minutes until golden. Cool to tepid, then set a plate on top, hold firmly together, and invert. Spoon some caramel over the apples. Serve with crème fraîche (if using).
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