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Apple Tart
Serves 8 Prep 30 min Cook 55 min Total 1 hr 25 min Type Dessert Origin French

Apple Tart

This tart is truly delicious if it is eaten barely cool from the oven. Serve this with a quenelle of extra thick or clotted cream.

Serves 8 Prep 30 minutes Cook 55 minutes Units Rate

Overview

This apple tart features a buttery sweet shortcrust pastry filled with a vanilla-scented apple compote and topped with delicately arranged baked apple slices. It is best served barely cool with a spoonful of cream or crème fraîche to complement the caramelised fruit.

Ingredients

Pastry

Apple compote

  • 6 dessert apples (preferably Cox's)
  • 1 vanilla pod (split length ways)
  • 60 grams butter
  • 80 grams caster sugar
  • 50 ml water

Glaze

  • 40 ml water
  • 80 grams caster sugar

Method

Prepare the pastry

  1. Roll out the pastry to a round, 3 mm thick, and use to line a lightly buttered 24 cm diameter (3 mm deep) loose-bottomed tart tin or flan ring.
  2. Pinch up the edges of the pastry with your index finger and thumb at 1 cm intervals to make a fluted edge a little higher than the rim.
  3. Chill the pastry in the fridge for 20 minutes.

Create the filling

  1. Preheat the oven to 200°C.
  2. Peel, core and halve the apples.
  3. Place cut-side down on a board and cut into 2 mm thick slices.
  4. Put a third of the apples (the outer smaller slices) into a saucepan.
  5. Keep the other two-thirds packed together (to stop them discolouring).
  6. Add 50 ml water, the vanilla pod and butter to the apples in the pan and cook gently until tender.
  7. Take off the heat, discard the vanilla pod and work the apples, using a whisk, to a compote consistency.
  8. Leave the apples to cool.

Create the glaze

  1. In a small pan, dissolve the sugar in 40 ml water.
  2. Bring to the boil and bubble for 4 - 5 minutes to make a syrup.
  3. Leave to cool.

To arrange the tart

  1. Prick the base of the pastry case lightly with a fork.
  2. Pour in the cold apple compote and spread gently with the back of a spoon.
  3. Arrange a border of overlapping apple slices around the tart, then arrange another circle inside, with the slices facing the other way.
  4. Fill the centre with a little rosette of small apples slices, trimming to fit as necessary.
  5. Bake for about 35 minutes until the pastry and apples are evenly cooked to a light golden colour.

To glaze the tart

  1. Leave the tart to cool for at least 20 minutes before removing the flan ring or tart tin.
  2. Brush the top of the tart with the glaze.
  3. Place the tart on a wire rack and leave until just cooled.
  4. Transfer to a plate and serve cut into slices.

Notes

  • Use firm dessert apples like Cox's and slice them thinly for even baking.
  • Chill the pastry before blind baking to prevent shrinkage and ensure a crisp shell.
  • The glaze brings shine and sweetness, so apply it while the tart is warm but not hot.
  • If the tart is prepared ahead, assemble and glaze just before serving for the best texture.

Serving

Serve the tart barely cool with clotted cream, crème fraîche, or vanilla ice cream. It is lovely as a dessert or an afternoon treat with tea.

Storage

Keep leftover tart in the refrigerator for up to 2 days in an airtight container. Reheat gently in a low oven before serving; avoid prolonged storage as the pastry will soften.

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