This is my husband’s all time favourite dessert. It is fair to say that I could probably ask for the earth and he would try and get it for me after eating this. It is a classic French tart with crumbly buttery pastry and in this case made with very tasty English apples.
For the Pastry
- 250g plain flour
- 1 tsp caster sugar
- 130g unsalted butter, cubed
- Pinch of salt
- 1 egg
- 2 tbsp cold water
For the filling
- 6 – 8 dessert apples, about 900g (I used cox’s)
- 1 tsp vanilla essence
- 60g butter
- 100g apricot glaze
- For the pastry, place the flour and sugar into a large bowl. Make a well in the centre and put the butter, salt and egg into the middle. Using your fingertips rub everything together until it resembles fine breadcrumbs. Add the cold water and mix until it hold together the use the palm of your hands to push the dough away a few times until smooth. Wrap in cling film and refrigerate for 20 minutes.
- Grease and base line with parchment paper a 24cm loose-bottomed tart tin. roll out the pastry to about 3mm thickness (I roll my pastry between two sheets of cling film). Line the pastry case with the pastry and pinch up the edges with your index finger and thumb to make a fluted edge that’s a little higher than the edge of the tin. Chill for 30 minutes.
- Preheat the oven to 200C/180C fan. Peel, and core a third of the apples and place in a small saucepan with the vanilla essence, butter and 50ml of water. Cook gently on a low heat until soft then take off the heat and leave to cool a little before pureeing the apples.
- Lightly prick the base of the pastry all over with a fork. Pour in the cooled applesauce and spread over the base. Peel and core the remaining apples and cut into thin slices. Arrange the apples in overlapping slices around the tart until covered and bake in the preheated oven for 35 minutes until the apples are cooked and the pastry is golden brown.
- Remove the tart from the oven. Gently heat the apricot glaze in a saucepan until fairly liquid. Brush the glaze all over the apples. Leave the tart to cool in the tin for about 20 minutes before removing it from the tin and placing it on a wire cooling rack to cool until just barely warm.
- The tart is at its best eaten straight away with ice cream or clotted cream.