This is my boys favourite tart: it just goes in one sitting AND it’s very easy to make….

Ingredients:

Sweet Shortcrust Pastry:

• 250g flour
• 160g cold butter, diced
• 50ml milk, at room temperature
• 3g salt
• 15g vanilla sugar
• 1 egg yolk

The Filling:

• Apples, thinly sliced
• Lemon juice
• Cinnamon
• Jam, any

Preparation:

Pastry:

As posted in:

https://farandoleofcakes.com/2015/06/09/american-cherry-pie/

from:

https://farandoleofcakes.com/2017/06/06/my-go-to-pastry-book/

Remember, it needs to rest at least an hour in the fridge, during which time you can prepare the apples…

Filling:

• Start by pealing the apples, it takes me 3 for a medium size tart tin, 9″/ 23cm, and halve
• Core each half with a melon baller and slice thinly. Place in a bowl, sprinkle some lemon juice to prevent the apples from browning and some cinnamon powder, to taste

• Cover and leave aside the pastry is ready, after blind baking
• Brush some jam at the bottom of the pastry: use any you like, raspberry is colourful, apricot… today I’m using mango and start arranging your slices

• Make a glaze with some more jam, a little cold water and a tsp of vanilla extract

• Brush all over the fruit and side of the pastry

• Bake in the warm oven at 180°C/160°fan/ Gas 4 for 30mn. Leave to cool slightly and brush some more glaze on the fruit

Enjoy warm or cold, with custard, ice cream or as is!