Apple Tart || Recipe

Here is the recipe for Apple Tart.

INGREDIENTS

For the shortcrust pastry:

1. 250g plain flour, plus extra to dust.


2. 125g unsalted butter, diced, at room temperature


3. A pinch of sea salt


4. 1 medium egg, plus 1 extra yolk

For the filling:

1. 3 Cox’s or Braeburn apples


2. 15g unsalted butter, melted


3. 65g caster sugar


4. A squeeze of lemon juice


5. ½ tbsp Calvados (optional)


6. Icing sugar, to dust


7. 1 medium egg


8. 100ml whipping cream

METHODS

1. For the pastry, put the flour, butter and salt into a large bowl and rub together delicately using your fingertips until the mixture has a sandy texture.


2. Make a well in the centre and add the whole egg and extra yolk.


3. With the tips of your fingers, work the egg into the flour and butter mixture. Once incorporated, bring the dough together and press to form a ball. (Or pulse-blend all of this in a food processor).


4. Turn on to a lightly floured work surface and knead with the palms of your hands for 20 seconds, until you have a homogeneous dough; do not overwork it.


5. Break off a small piece (20-30g) of dough and wrap it in cling film.


6. Flatten the rest into a disc about 2cm thick.


7. Wrap the dough in cling film and rest in the fridge for 20-30 minutes to minimise shrinkage during cooking. Stand an 18cm tart ring on a wooden peel lined with greaseproof paper.


8. Place the large rested dough on a sheet of cling film, about 40cm square, cover with another sheet of cling film and roll out to a 2-3mm thickness.


9. Remove the top layer of film. Invert the dough over the tart ring. Remove the cling film. Lift the edges of the pastry and push the dough carefully into the ring.


10. Use the reserved wrapped dough ball to press the dough on to the base and sides of the ring, ensuring it is neatly moulded into the shape of the ring.


11. Trim the edge of the pastry by running a rolling pin over the top of the ring, from the centre out to each side. Now raise the height of the dough 2mm above the tart ring by using your index finger and thumb to push the pastry gently up all around the edge, turning the tart ring as you go.


12. With a fork, prick the pastry base all over. Place the tart in the fridge for 20 minutes.


13. Preheat oven to 210C/gas 6½. Place a baking stone or heavy baking tray in the middle of the oven to heat.
14.  Peel and core the apples. Cut each into 8-10 slices. Arrange them overlapping in the tart.


15. Mix together the melted butter, 15g of the sugar, the lemon juice and Calvados if using, and brush over the apples.


16. Dust liberally with icing sugar; it will melt then caramelise in the oven.


17. Using the wooden peel, slide the tart on to the pre-heated baking stone or tray in the oven and bake for 20 minutes.


18. Mix together the egg, remaining 50g sugar and the cream. Pour the custard over the apples and cook for a further 10min, until they are a lovely amber colour, the custard is slightly puffed the pastry is light golden.


19. Remove from the oven and leave to stand for 30 minutes before serving. Lightly dust with icing sugar as you serve.

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