Glazed apple tart

Glazed apple tart

By
From
Encyclopedia of Food and Cookery
Serves
6-8

A light French dessert tart, beautiful to look at and good to serve with coffee.

Ingredients

Quantity Ingredient
3 large dessert apples, such as golden delicious, peeled, halved and cored
1 x 23 cm shell * rich shortcrust pastry [rid:4692], partially baked blind
30g butter, melted
55g sugar
80g apricot jam, sieved, to glaze
1 tablespoon water, to glaze

Method

  1. Put each apple half, cut side down, on a board and cut across into very thin slices, keeping shape of half intact. Arrange halves in tart shell, fanning slices out somewhat. Brush with melted butter, sprinkle with sugar and bake in a preheated moderately hot oven (190°C) for 5 minutes.
  2. Brush again with butter and bake for 5 minutes more or until pastry is browned and apples tender. Cool for 10 minutes in the flan ring, then remove sides and place tart on a wire rack.
  3. Stir apricot jam and water over low heat until boiling and glaze hangs in heavy drops from spoon. Brush over apples. Serve tart lukewarm.

Variation

  • Halved, stoned fresh apricots or well-drained tinned apricot halves may be substituted for apples.
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