Newburgh Orchard Group
Supporting Orchards in Newburgh and the surrounding area
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French Apple Tart
You will need:
A 10 inch flan dish
3 large eating or medium cooking apples
an ounce of butter
a teaspoon of vanilla essence (optional)
a dessertspoon full of olive oil (optional)
brown sugar
Shortcrust pastry powder
An oven heated to 200°C
Method
1 Rub butter all over the inside of the flan dish.
2 Put the pastry powder into a big mixing bowl and mix the vanilla essence and olive oil into it evenly, then add water slowly and mix to a smooth dough
3 Roll or pat the pastry into a thin disc, roll it up with plenty of flour and lift it very gently into the flan dish, fold and trim the sides, poke the base all over with a fork, put in the oven for 10 minutes while you prpeare the apples
4 Peal and core the apples, then cut them into thin slices (about 24 per apple)
5 Remove the pastry from the oven. It should have a smooth skin. Spread butter thinly across the base of the tart, then liberally sprinkle evenly with brown sugar. (Note An alternative recipe bakes custard in the tart under and around the apple slices
6 Place the apple slices radially, like fan blades, all around the edge of the tart. Then do the same in the middle with smaller slices sloping in the opposite direction
7 Put some lumps of butter on the apple slices and sprinkle with brown sugar.
8 Bake in the oven for 25-
9 Allow to cool and serve with cream, ice cream or custard (crème anglaise)