Friday, 31 August 2012

Apple Tart

Recipe adapted from Beyond The Plate

Apple Tart

For the short crust pastry

1 egg yolk
2tbsp cold water
1tsp vanilla extract
150g plain flour
66g caster sugar
¼ tsp salt
114g unsalted butter, cold and cut into little cubes
For the Filling
about 3 apples (cooking or eating)
¼ tsp vanilla extract
100g granulated sugar
½ tsp corn flour
3 eggs
200ml double cream

brown sugar

1. For the pastry, mix together the egg yolk, water and vanilla in a small bowl. In a food processor, mix together the flour, sugar and salt. Blend in the butter and blitz until evenly distributed. Mix in the egg mixture. Transfer the dough onto a work surface, shape into a ball and wrap in cling film. Refrigerate for at least 30 minutes.

2. Once the dough has chilled enough, unwrap the cling film and roll out the dough on a lightly-floured work surface. Press into a 9 inch tart dish and refrigerate for at least 30 minutes. Preheat the oven to 190C/375F/mark 5.

3. Put some baking paper into the pastry case and pour over some baking beans or raw rice. Bake in the lower third of the oven for about 15 minutes, before removing the beans/rice and baking paper and returning to the oven for 10-15 minutes, or until the pastry is dry. Remove the pastry from the oven and turn the temperature to 200C/400F/mark 6.

4. Core and slice the apples very finely and arrange over the pastry.

5. For the filling, whisk together the vanilla, granulated sugar, corn flour, eggs and cream. Pour this mixture over the tart, sprinkle with plenty of brown sugar and bake for 30-40 minutes or until set. Leave to cool a little before serving with cream.

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