Tarte aux Pommes classique

This yummy apple tart is a translation from a French recipe which, I feel, endows it with automatic class and tastiness. And the apple swirl makes it look great. If you have the time to leave the shortcrust pastry to rest for an hour or so then I’d recommend it, but if not then it doesn’t matter. The original recipe did specify “beautiful apples” but I’m sure ugly ones will be equally sufficient!

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Shortcrust pastry

200g flour

100g butter, at room temperature and cubed

Pinch salt

1 tbsp sugar

up to half a cup of cold water

  1. Rub the flour, butter, salt, and sugar (with clean hands), so the mixture resembles breadcrumbs
  2. Add water, little at a time, until it comes together into a ball
  3. If you have time, wrap in clingfilm and store in the fridge for an hour, or at least for the time it takes you to make the apple compote.
  4. Roll out on a floured surface and place in a lightly greased flan dish – when I took some student cooking classes in Strasbourg, the top tip the chef gave us for proper centring is to gently fold the pastry in half then in half again so it’s a quarter-circle, then you can place the corner right in the centre of the dish and unfold gently. If you’re using a silicone dish,  have a solid baking tray underneath to support it. Trim the edges if they’re falling over the side.
  5. Cover with clingfilm and store again in the fridge for 30 minutes or so if you have time. Take it out and prick the base with a fork several times.

Apple compote

3 apples

1/2 cup water

1 tbsp sugar

  1. Peel and dice the apples then heat with the water in a small pan. Add more water if necessary.
  2. Simmer until mushy (about 10 minutes) then add sugar and stir to mash.
  3. Move to a bowl and allow to cool (again, presuming you have time.

Finishing touches

3 apples

sprinkling of sugar and cinnamon

  1. Preheat the oven to 200*C / 180 Fan
  2. Spread the compote evenly over the pie base.
  3. Peel and core the apples then quarter them length-wise before slicing thinly.
  4. Arrange in a spiral or in circles then sprinkle over first sugar and then cinnamon to taste.
  5. Bake for about 30 minutes until browning on top.
  6. Serve with cream or ice-cream if you so desire

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