Source: How to cook the perfect French apple tart – recipe

French Apple Tart

Course Dessert
Cuisine French
Keyword Apple, French, Tart
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

Pastry

  • 250 g plain flour
  • 2 tbsp caster sugar
  • 0.5 tsp salt
  • 125 g butter diced
  • 1 egg beaten

Frangipane

  • 60 g butter soft
  • 60 g icing sugar sifted
  • 2 drops almond essence
  • 1 egg beaten
  • 115 g ground almonds
  • 1 tsp cornflour
  • 3 tbsp rum

Filling

  • 750 g apples preferably dryish ones such as cox’s
  • 25 g butter
  • 1 vanilla pod
  • 3 tbsp apricot jam to glaze

Instructions

  • Put the flour, sugar and salt in a food processor and whizz briefly with the butter, then add the egg and just enough cold water (one to two tablespoons) to bring it together into a dough. Alternatively, rub the butter in by hand, then stir in the egg and water. Form into a disc, wrap and chill for at least 30 minutes.
  • Meanwhile, core and peel 400g of the apples and cut into chunks. Put in a pan with the butter, 75ml water and the vanilla pod, if using, and cook over a low heat until very soft, adding more water if necessary. Puree with a stick blender or mash well, and leave to cool.
  • Grease a 25cm, fairly deep tart tin. Roll out the pastry on a lightly floured surface to about 5mm, and line the tin with it, pressing it in without stretching it and leaving some overhang. Prick in several places with a fork, and put in the fridge to chill.
  • To make the frangipane, beat together the butter, icing sugar and almond essence until fluffy, then whisk in the egg. Fold in the remaining ingredients and a pinch of salt, and mix until well combined.
  • If you’re feeling fussy, peel the remaining apples, but you really don’t have to, then core them, cut in half and slice to about 3-4mm thick.
  • Heat the oven to 200C/390F/gas 6. Spread the pastry base with the apple puree and top with the frangipane mixture. Finally, top with the apple slices in two concentric overlapping circles, with a few in the middle, then bake for about 30 minutes, until golden brown.
  • Heat the jam over a low heat until runny, then carefully brush the apples until glossy.
Categories: Dessert

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