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La Tarte aux Pommes

(French Apple Tart)

Pastry;

175g (6 oz.) Flour
90g (3 oz.) Butter
3 tablespoons. Water (Approx)


Filling:

4 Cooking Apples
4 Eating Apples
4 tablespoons Sugar
1 teaspoon Ground Cinnamon


First make the pastry, either, put the flour and butter into a food processor and blend ,then add the water and continue blending until a pastry is formed,
Or, rub in by hand in the traditional way.
Roll out the pastry and use it to line an 8" to 10" tart tin.
Cover this with tinfoil and some weight and bake blind at Gas 6, 200 C
400 F for 10 mts or so then take off the foil and weights and let it brown gently in the oven for a few minutes more.
(This gives a delicious crisp base to the tart.)


Peel and chop the cookers and and put the in a pot on a low heat with the cinnamon and sugar and two tablespoons of water.
Cook these gently, breaking up with the back of a spoon as they soften, until they form a rough puree.

Spoon this puree into the pastry base.

Peel and core and slice the eating apples.
Place these in concentric rings on the apple puree in the pastry case.
Sprinkle over a table spoon of sugar.
With the oven at the same temperature cook for about 20 to 30 mts until the eaters are brown and tender.

Eat warm or cold.



February 23, 2010 11:30 AM | 0 Comments
  Martin Dwyer
Consultant Chef