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!