Mary Berry’s French apple tart
Source of Recipe
bbc Food
List of Ingredients
For the pastry:
175g/6oz plain flour
40g/1½oz butter, diced
40g/1½oz white vegetable fat, diced
1 egg yolk
water, if necessary
For the filling:
900g/2lb cooking apples
50g/2oz butter
2 tbsp water
4tbsp apricot jam
50g/2oz caster sugar
½ lemon, grated rind only
225g/8oz eating apples
1-2 tbsp lemon juice
about 1 tsp caster sugar for sprinkling
For the glaze:
4 tbsp apricot jam
Recipe
Method
1. First make the pastry. Measure the flour into a large bowl, add the fats and rub in with the
fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk, stir into the flour
mixture with a round-bladed knife, and bring the mixture to a dough, adding a little water if
necessary. Knead the pastry very lightly, then wrap and chill in the fridge for about 30 minutes.
2. Preheat the oven to 200C/400F/Gas 6.
3. While the oven is preheating and the pastry resting, start to make the apple filling. Cut the
cooking apples into quarters, remove core and chop the apple into chunks (no need to peel). Melt
the butter in a large pan and then add the prepared apples and water. Cover and cook very gently for
10-15 minutes until the apples have become soft and mushy.
4. Rub the apple through a nylon sieve into a clean pan, add the apricot jam, sugar and grated
lemon rind. Cook over a high heat for about 10-15 minutes, stirring constantly, until all the excess
liquid has been evaporated and the apple mixture is thick. Allow to cool.
5. Roll out the pastry thinly on a lightly floured work surface and use to line a 20cm/8in
loose-based fluted flan tin. Cover with greaseproof paper and fill with baking beans. Bake blind in the
oven for about 10-15 minutes, then remove the paper and beans and bake for about another five
minutes until the pastry at the base of the flan has dried out.
6. Spoon the cooled apple purée into the flan case and level the surface. Peel, quarter and core
the eating apples, then slice them very thinly. Arrange in neat overlapping circles all over the
apple purée, brush with the lemon juice and sprinkle with the caster sugar. Return the flan to the
oven and bake for about a further 25 minutes or until the pastry and the edges of the apples are
lightly browned. Allow to cool a little.
7. For the glaze, sieve the apricot jam into a small pan and heat gently until runny. Brush all
over the top of the apples and pastry. Serve warm or cold
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