One should never under-estimate the power of a good picture. To conclude my 31 days series, I was all set to make my favourite dessert, a delicious puff pastry filled with frangipane (almond cream) and black cherries. Then I posted a picture of a French apple tart (the aforementioned Tarte aux Pommes) I made at the weekend on my personal Facebook page and got so many comments and likes I decided there and then that I would share the recipe here today. There is something very satisfying about this picture, don’t you agree?
Classic French Apple Tart Ingredients
- 300 g shortcrust pastry or sweet shortcrust pastry
- 6 dessert apples (about 850 g) like Cox’s
- 1 vanilla pod, split lengthways
- 60g butter
- 80g caster sugar
1. The pastry: Roll out the pastry to a round, 3 mm thick, and use to line a lightly buttered 24 cm diameter (3 m deep) loose-bottomed tart tin or flan ring. Pinch up the edges with your index finger and thumb at 1 cm intervals to make a fluted edge a little higher than the rim. Chill in the fridge for at least 20 minutes.
2. Make the apple compote: Preheat the oven to 200°C/Gas 6. Peel, core and halve the apples. Place cut-side down on a board and cut into 2 mm thick slices. Put a third of the apples (the outer smaller slices) into a saucepan. Keep the other two-thirds packed together (to stop them discolouring). Add 50 mls water, the vanilla pod and butter to the apples in the pan and cook gently until tender. Take off the heat, discard the vanilla pod and work the apples, using a whisk, to a compote consistency (it should be creamy). Leave to cool.
3. Put it all together: Take the pastry base out of the fridge and prick the base lightly with a fork. Pour in the cold apple compote and spread gently with a spoon. Arrange a border of overlapping apple slices around the tart, then arrange another circle inside, with the slices facing the other way. Fill the centre with a little rosette of small slices, trimming to fit as necessary. Bake for about 35 minutes until the pastry and apples are evenly cooked to a light golden colour.
4. Make the glaze: in a small pan, dissolve the sugar in 40 ml water. Bring to the boil and bubble for 4-5 minutes to make a syrup. I would recommend doing this whilst the tart is cooling otherwise the syrup hardens again as it cools and makes it difficult to brush over.
5. Leave the tart to cool for at least 20 minutes before removing the flan ring or tart tin. Brush the top with the glaze, place the tart on a wire rack and leave until just cooled. Transfer to a place and serve cut into slices (with vanilla ice cream).
- I didn’t have a vanilla pod, so I used a teaspoon of pure vanilla paste, which worked very well.