French apple tart

French apple tart

By
From
Baking
Serves
6
Photographer
Vanessa Levis

The French like their apple pies with one crust of pastry baked blind and then filled with a thick apple purée which is topped with thinly sliced apples and finished with apricot jam glaze. The result is both pretty and delicious.

Ingredients

Quantity Ingredient
1 quantity Sweet flan pastry
6-8 medium cooking apples
1 tablespoon water
110g caster sugar
1/4 cup brandy
or 2 teaspoons vanilla essence
30g butter
1 tablespoon lemon juice
1 tablespoon extra sugar

Apricot glaze

Quantity Ingredient
1/2 cup apricot jam
1 tablespoon water

Method

  1. Preheat the oven to 190°C. Line a 20 cm flan tin with pastry, then prick well and chill until firm. Line with baking paper, half-fill with pie weights or dried beans and bake blind for 10 minutes. Remove the paper and beans. Reduce the oven temperature to 180°C and bake for a further 5–10 minutes or until the crust is pale golden. Allow to cool.
  2. Reserve two or three 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.
  3. Increase 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 the apple is not sweet enough. Spread in the cooled pastry shell.
  4. Peel and core the reserved apples and slice very thinly. Sprinkle with the lemon juice and extra sugar. Arrange the slices in a pattern on top of the cooked apple. Melt the remaining butter and brush over the apple. Bake for about 30 minutes or until the apples are tender and browned lightly.
  5. For the apricot glaze, heat the jam and water in a saucepan over 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 a thick but spreadable consistency is obtained.
  6. Slide the cooked tart onto a wire 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.
Tags:
baking
bakery
margaret
fulton
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