If you are looking for an easy recipe that still delivers on taste and if you love apples, this is the one for you. I love any dessert with apples especially as you cook them with some sugar and it becomes caramelised and gooey and served with ice cream or custard is a dream.
It is lovely to bake especially when the weather is completely miserable. When this tart bakes and it fills the house with buttery and an apple scent it truly lifts the spirit.
By reading up on the origins of the French Apple Tart it seems like it originated from Normandy where they filled it with apples, almonds and also custard. This one does not contain custard or almonds so it cannot be classed as a Tarte Normande.
If you have some time on hand you can make your own Pâte Sucrée. If not you can purchase some ready made Short crust pastry. Although this pastry does not take long at all.
Ingredients for Pâte Sucrée:
200g plain flour
100g good quality cold unsalted butter
40g caster sugar
2 egg yolks
¼ tsp vanilla extract
+/- 8 tblsp cold water (stop when pastry comes together)
- Sift the flour into a bowl and rub in the butter with your fingers or you can use a pastry blender and rub the butter in until it looks like rough bread crumbs. Stir in the sugar.
- Use a fork to lightly whisk the egg yolks and vanilla then add them to the dry ingredients and mix to form a short dough. If your mixture looks a bit dry and doesn’t want to come together, add tablespoon by tablespoon until it just comes together. I used a bread scraper to mix in the egg and the water, I just love how it works. (Don’t add too much water as the pastry will be soggy and the result will be ill-fated.)
- Press together lightly and chill for 30 minutes.
Ingredients for Tart:
4 – 5 apples, peeled, cored and cut into thin even slices and squeeze over lemon juice to prevent them from discolouring (for my tarts I love using Braeburn and Gala apples)
70g unsalted butter, melted
50g – 60g Caster sugar
- Preheat oven to 180°C/ 160°C fan.
- Roll out your Pâte Sucrée out thinly. Cover your tart pan and cut out edges by rolling over your pan with a rolling pin.
- Place your apple slices over your pastry and with a pastry brush paint over the apples with the melted butter. Then sprinkle caster sugar over the apples.
- Bake for 45 minutes. (In the last 10 – 15 minutes cover your tart with foil with the shiny side up to stop it from browning too much.)
- When pastry is golden brown and the apples are cooked take out to cool.
- This can be served with some vanilla ice cream.
Enjoy your baking and have a lovely week!