Tired of baking banana bread? We don’t blame you!
Why not try our chef Igor’s delicious French Apple Tart recipe? Apple tart is a French classic, spectacular to present and fun to prepare.
It’s the perfect winter dessert and the ultimate tasty treat.
Serve simply with crème anglaise or a good quality ice cream. Serves 6.
Sweet shortcrust pastry:
120g cold butter, grated
120g icing sugar
270g plain flour
30g ground almond
1 egg yolk
1 vanilla bean
15g plain flour
6 green apples, peeled, halved and cored
2 tbsp caster sugar
40g butter, melted
Sweet shortcut pastry
To make the pastry, mix the butter and sugar together in a bowl until well combined, then beat in the egg and egg yolks, one at a time until fully incorporated into the mixture. Mix in the flour and ground almond until the mixture comes together as a ball of dough. Tip the pastry out onto a floured work surface and knead briefly until smooth. Wrap the pastry in cling film and chill for 30 minutes. Spray your tart tins with baking spray, then very lightly dust with an even layer of flour. Remove the pastry from the fridge and roll out to a thickness of 2-3mm. Gently mould the pastry into the tins and run a knife around the edge of the tart tins to cut away any excess pastry. Cut a round of baking paper bigger than the tin and place in the tins with baking beans on top. Bake blind for 10-12 mins at 190C.
Heat the milk and vanilla pod in a small pan then bring to the boil. Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl. Cool it down.
Once the tart cases are cooked pour the custard on bottom. Slice the apples the thickness of 3mm and place them onto the tart. Brush over with the melted butter and sprinkle over with the caster sugar. Bake in the oven at 180C for about 25 minutes, or until golden-brown. Remove from the oven and leave to cool completely.