Food Friday: Apple Tart Recipe

A friend of mine has shared with me an apple tart recipe that she has been following for over three years now. She mentioned that she found it somewhere in the internet three years ago and completely forgot where. However, the reason why she wanted to share this recipe to us is because she found it rather easy to follow and the tarts come out pretty well. I myself have yet to try it out and bake it but I trust her word for it. Besides, I think this would be a fun pre-christmas bonding session with the family. Hopefully there would be some left for the actual xmas date. :)

Apple Tart
For the pastry

* plain flour 6oz
* unsalted butter 75g
* caster sugar 25g
* 1 medium egg yolk
* ice cold water 2tbsp

For the filling

* 8 large eating apples
* lemon juice 3tbsp
* caster sugar 75g
* A small knob of butter

Procedure:

1. Preheat the oven to 200°C, 400°F, Gas 6. To make the pastry, sift the flour into a bowl and rub in the butter, chilled and diced, to make fine breadcrumbs. Stir in 25g (1oz) caster sugar, then add the egg yolk blended with the ice-cold water and mix to a soft dough. Knead lightly on a floured surface, then wrap in foil and leave in the fridge for 30 mins. Roll out the pastry on a floured surface and use to line a 23cm (9in) loose-based fluted flan tin. Chill for a further 20 mins.

2. Prick the base all over with a fork. Line the pastry case with greaseproof paper and fill with baking beans. Bake blind in the oven for 10 mins. Remove the paper and beans and cook for a further 5 mins until the pastry is just crisp and golden. Reduce the oven temperature to 180°C, 350°F, Gas 4.

3. For the filling, peel, core and chop five of the apples and place in a pan with 22ml (11/2tbsp) of the lemon juice, 50g (2oz) of the caster sugar and 30ml (2tbsp) water. Cover and cook over a low heat for 15-20 mins, stirring occasionally until apples are soft. Add a small knob of butter and mash the apples with a fork until they make a thick pulp. Leave to cool.

4. Peel, core and thinly slice the three remaining apples and toss in the rest of the lemon juice. Spread the apple pulp around the pastry case and arrange the apple slices on top. Sprinkle over the rest of the caster sugar and return to the oven for 25-30 mins until the apple slices are tender. For a really golden topping, sprinkle with a little more sugar and place under a hot grill for 2-3 mins. Can be served warm or cold.