Classic French Apple Tart
If you have an apple tree in your garden, you will know that 2015 has been a bumper year for them and if, like me, you have a nanna with three apple trees in her garden, you may suddenly end up with kilos of the stuff and not a clue what to do with them! And so, without further ado, I present a small series in apple recipes beginning with an absolute classic and a personal favourite of mine - the French apple tart.
This recipe screams sophistication and elegant simplicity and if you opt for store-bought pastry it is quite frankly a doddle to make. Truly scrumptious hot or cold, this tart is the perfect taste of autumn and the ideal accompaniment to a cup of tea or a fancy-pants way to end a dinner party. The recipe itself is adapted from one made by renowned pastry chef James Martin and revered French chef Richard Bertinet - the best combination!
Classic French Apple Tart
3 Bramley apples, peeled, cores removed, roughly chopped
2 tbsp water
320g ready-rolled puff pastry (or make your own!)
2 free-range egg yolks, beaten
2 Bramley apples, peeled, cores removed, thinly sliced
75g butter, melted
4 tbsp caster sugar
Preheat the oven to 200C/400F/Gas 6.
Place the roughly chopped apples with two tablespoons of water into a lidded pan and cover. Place over a medium heat and bring to a simmer. Cook for a 3-4 minutes until the apples have become light and softened. Whisk the apples to a smooth purée, then set aside to cool.
Meanwhile, roll the pastry to a circle about 30cm/12in in diameter and place on a lined baking sheet. Lightly score an inner circle 1cm/½in inside the edge of the pastry. Brush the pastry with the beaten egg. Wait one minute, then brush the pastry again with more egg.
When the apple purée is cold, spread it over the inner circle of pastry. Layer the thin slices of apple over the apple purée. Brush the apple slices with the melted butter and sprinkle over the caster sugar. Transfer to the oven to bake for 25-30 minutes, until the pastry is golden-brown and the apples are caramelised.
To serve, cut a slice and place into the centre of a plate with a ball of ice cream placed alongside. Dust with icing sugar and serve. Alternatively, this is lovely served cold the next day with a mug of tea.
This recipe screams sophistication and elegant simplicity and if you opt for store-bought pastry it is quite frankly a doddle to make. Truly scrumptious hot or cold, this tart is the perfect taste of autumn and the ideal accompaniment to a cup of tea or a fancy-pants way to end a dinner party. The recipe itself is adapted from one made by renowned pastry chef James Martin and revered French chef Richard Bertinet - the best combination!
Classic French Apple Tart
3 Bramley apples, peeled, cores removed, roughly chopped
2 tbsp water
320g ready-rolled puff pastry (or make your own!)
2 free-range egg yolks, beaten
2 Bramley apples, peeled, cores removed, thinly sliced
75g butter, melted
4 tbsp caster sugar
Preheat the oven to 200C/400F/Gas 6.
Place the roughly chopped apples with two tablespoons of water into a lidded pan and cover. Place over a medium heat and bring to a simmer. Cook for a 3-4 minutes until the apples have become light and softened. Whisk the apples to a smooth purée, then set aside to cool.
Meanwhile, roll the pastry to a circle about 30cm/12in in diameter and place on a lined baking sheet. Lightly score an inner circle 1cm/½in inside the edge of the pastry. Brush the pastry with the beaten egg. Wait one minute, then brush the pastry again with more egg.
When the apple purée is cold, spread it over the inner circle of pastry. Layer the thin slices of apple over the apple purée. Brush the apple slices with the melted butter and sprinkle over the caster sugar. Transfer to the oven to bake for 25-30 minutes, until the pastry is golden-brown and the apples are caramelised.
To serve, cut a slice and place into the centre of a plate with a ball of ice cream placed alongside. Dust with icing sugar and serve. Alternatively, this is lovely served cold the next day with a mug of tea.
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