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Tarte Aux Pommes

Our recipe

The influence of French cookery is strong in this attractive apple tart which must be made with eating apples rather than cookers.

Ingredients

Pastry

100g/4oz

Plain White Flour

50g/2oz

Softened Butter

50g/2oz

Caster Sugar

Egg Yolks

Greaseproof or Parchment

Baking Beans or Rice

Filling

Desert Apples

50g/2oz

Caster Sugar

2tbsp

Apricot Jam

Mix together the flour, butter and sugar until they resemble breadcrumbs.
Add the egg and bring together into the dough.
Press pastry into an oiled 9”/23cm flan dish.
Place a circle of parchment paper over the raw pastry.
Cover the paper with ceramic baking beans. (If you do not have these you can use any dried beans, rice or even flour although it will not be re-usable)
Bake in a pre-heated oven for about 15/20 minutes.
Peel, core and slice the apples.
Arrange the sliced apple on the pastry base.
Sprinkle with sugar & bake for 30 minutes in a pre-heated oven.
Meanwhile warm the jam & brush it over tart when you remove it from the oven.

Oven Temperature: 180°C/Fan160°C/350°F/Gas 4

Temperature & cooking time: