| Preparation time: 30 min |
Cooking: apples: 20 min
Baking: apples - 20 min, Tart - 20 min
Cooling time: 1 hour; 4 hours
|
|
Ingredients
|
Method
|
|
Shortcrust pastry
125 g pastry flour
75 g unsalted butter
2 tsp icing sugar
A pinch of salt
    |
Add the flour, icing sugar, salt, unsalted butter to a food processor and process until you get the mixture that resembles fine bread crumbs.
|
|
1 small egg
|
Then add the egg and mix to gather all ingredients that form a soft pastry. Transfer it to a piece of cling film, wrap and place in the fridge for at least 30 minutes. |
|
8 apples e.g. Granny Smith or Cox
1 tbsp lemon juice
    |
Peel the apples and remove the core and the seeds. Half each fruit and sprinkle with lemon juice. Set aside.
|
|
120 g sugar
120 g butter
¾ tsp cinnamon
    |
Place a pan on the stove on medium heat. Add the sugar and let it melt. When the sugar liquidises and changes colour to brown, add all unsalted butter and stir to combine. Then add a pinch of cinnamon and stir. Add the halves of the apples, and with a tablespoon, start pouring the caramel over the fruits. Cook the apples for about 20 minutes.
|
|
50 g unsalted butter
50 g sugar
   |
Preheat the oven to 220ºC/Gas Mark 7. In the meantime, butter 20 cm Savarin form and sprinkle the sugar to cover the inside of the mould.
|
   |
Carefully transfer the cooked apple halves and arrange them in the form. Take 3-4 tablespoons of the apple and caramel sauce from the pan and pour over the fruits. Pack them tightly. Bake the apples in the heated oven for 20 minutes. Then remove it and let it cool for 30-40 minutes. |
    |
Remove the pastry from the fridge. Roll it out and cut out the disc slightly bigger than the form. Then cut out a small disc in the big one.
|
    |
Cover the form with the baked apples halves and fold the edge of the pastry in between the apples and the mould. Lower the temperature to 200ºC/Gas Mark 6 and bake the tart for 25-30 minutes until the pastry is golden brown. Set aside for 4 hours.
|
    |
Before removing the mould, run the palette knife around the edges. Then cover the form with the serving plate and turn it down. Unmold the tart and serve. Keep the tarte in the fridge. It's getting better with time, if you can save a piece.
|
