Tarte aux pommes

Tarte aux pommes

Apple tart

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 quantity Sweet flan pastry
6-8 medium cooking apples
1 tablespoon water
1/2 cup sugar
1/4 cup brandy
or 2 teaspoons vanilla essence
30g butter
1 teaspoon lemon juice
1 tablespoon sugar, extra

Apricot glaze:

Quantity Ingredient
1/2 cup apricot jam
1 tablespoon water

Method

  1. Preheat the oven to 190°C . Line an 20 cm flan ring or case with pastry, then prick well and chill until firm. Line with greaseproof paper and half-fill with pie weights or dried beans and bake ‘blind’ for 10 minutes. Remove the paper and beans. Reduce temperature to 180°C and bake for a further 5–10 minutes until the crust is golden. Allow to cool.
  2. Reserve 2 or 3 apples for the top of the tart. Peel, core and quarter the others. Slice roughly and put into a saucepan with the water, sugar, brandy or vanilla and half the butter. Cover and cook over a gentle heat for about 20 minutes, stirring occasionally, until tender. Raise the heat and boil, stirring, until thick enough to hold in a mass in the spoon. Push through a sieve if necessary. Taste and add more sugar if not sweet enough. Spread in pastry shell.
  3. Peel and core reserved apples and slice very thinly. Sprinkle with lemon juice and extra sugar. Arrange slices in a pattern on top of the cooked apple. Brush with the remaining butter, melted. Bake for about 30 minutes until the apples are tender and browned lightly.
  4. Slide onto a rack or serving dish and brush the top and pastry with the apricot glaze. Serve the tart warm or cold with a bowl of whipped cream.
  5. Apricot glaze: Heat the jam and water in a saucepan over a low heat and stir until dissolved. Pass through a sieve, then return to the pan and bring to the boil. Cook gently until the glaze is clear and the desired consistency is obtained.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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